Tex-Mex Two-Way Taco Bar
25min
35min
6
520
Chef's Note
This two-way taco bar is perfect for families with mixed dietary needs. For even quicker weeknight prep, you can prepare both fillings up to 2 days ahead and reheat when needed. The vegetarian filling actually develops more flavor overnight! For on-the-go meals, pack the components separately in a bento-style container to prevent soggy tacos.
Tags
Ingredients
1 pound ground beef
1 packet taco seasoning
2 cans (15 oz each) black beans
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup corn kernels
1 large red bell pepper
1 medium yellow onion
3 cloves garlic
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
2 whole lime
1/2 cup cilantro
2 ripe avocados
1 cup sour cream
2 cups shredded cheddar cheese
2 cups shredded lettuce
12 small corn tortillas
12 small flour tortillas
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Prep all your vegetables: dice the yellow onion, mince the garlic cloves, dice the red bell pepper, chop the cilantro, and shred the lettuce.
- 2
For the beef filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the diced onion and cook for 3 minutes until translucent.
- 3
Add the ground beef to the skillet and break it apart with a wooden spoon. Cook for 5-7 minutes until browned.
- 4
Drain excess fat if necessary, then add the taco seasoning packet and 2/3 cup of water. Simmer for 5 minutes until slightly thickened.
- 5
For the vegetarian filling: In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the remaining diced onion and sauté for 3 minutes.
- 6
Add the minced garlic and diced red bell pepper to the vegetarian skillet and cook for 2 minutes until fragrant.
- 7
Drain and rinse 1 can of black beans, then add to the vegetarian skillet along with the corn kernels, fire-roasted diced tomatoes, cumin, chili powder, and smoked paprika.
- 8
Drain and rinse the second can of black beans, then mash them slightly with a fork before adding to the vegetarian mixture. This will help bind the filling together.
- 9
Simmer the vegetarian filling for 10 minutes, stirring occasionally until the mixture thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 10
Season the beef filling with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Squeeze the juice of 1 lime over both fillings and stir.
- 11
Warm the tortillas: Wrap stacks of 6 tortillas in foil and place in a 300°F oven for 10 minutes, or microwave between damp paper towels for 30 seconds.
- 12
Prepare the toppings: Slice the avocados, cut the remaining lime into wedges, and arrange the shredded cheese, sour cream, chopped cilantro, and shredded lettuce in separate bowls.
- 13
Set up your taco bar with both fillings clearly labeled (meat and vegetarian), warm tortillas, and all toppings.
- 14
For to-go assembly: Prepare individual containers with a section for the filling (keeping meat and vegetarian separate), a section for toppings, and wrapped warm tortillas.
Nutrition Information (per serving)
520
28g
45g
26g
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