How to Assemble a Build-Your-Own Taco Board with Kentucky Cattlemen's Ground Beef
This post is sponsored by Kentucky Cattlemen’s Ground Beef
Nothing screams summer like delicious tacos piled high with all the bright, fresh toppings! My ultimate taco board is the perfect way to serve tacos with all the toppings and fixings imaginable to your family, party, or event! This one has everything you need to build the most delicious and fresh tacos including perfectly browned and seasoned, Kentucky Cattlemen’s ground beef- front and center, fresh veggies, salsa, guacamole, 3 kinds of cheeses, 3 kinds of shells, and more! Your guests will love getting to pick and choose and build their own perfect tacos from start to finish! Find all the instructions and ingredients for putting this one together below!
xoxo
Emily
1-2 lbs. Kentucky Cattlemen’s Ground Beef
1 package flour or corn tortillas (or both!)
1 package crunchy taco shells
6-8 oz sour cream or crema
10-12 oz guacamole
10-12 oz pico or salsa
8 oz Cotija cheese
8 oz Queso Fresco cheese
10-12 oz shredded Mexican cheese
red onion, thinly sliced or diced
yellow onion, thinly sliced or diced
1 red and 1 green bell pepper, diced
12 oz refried beans, prepared according to package instructions
12 oz Mexican rice, prepared according to package instructions
8-10 oz black beans, drained and rinsed
8-10 oz corn, drained and rinsed
6 oz shredded lettuce
1-2 jalapenos, diced
1-2 avocados, sliced
1 tomato, sliced or diced
1 bunch fresh cilantro
2-3 limes, cut into wedges
blue corn tortilla chips
Taco beef seasoning (use about 2-3 tablespoons mixed seasoning per 1 lb.):
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Begin by combining and mixing together all the ingredients for your taco seasoning in a small mixing bowl.
Begin cooking your Kentucky Cattlemen’s group beef in a skillet on medium heat, until cooked and browned throughout. Drain and reduce heat to simmer, then add in 2-3 tablespoons of your mixed taco seasoning per pound of beef. Stir well until combined. Place cooked beef in a bowl and place in the center of your tray/board.
While your beef is cooking, you can begin preparing your crispy taco shells according to package instructions. I also warmed my flour and corn tortillas in the same oven/heat, wrapped in foil.
Placed crema/sour cream, shredded Mexican cheese, pico, guacamole, rice, both kinds of beans, shredded lettuce, corn, and diced pepper all in separate small bowls/dishes. Evening space these throughout the board leaving space in between. Mine ended up being in kind of a diamond pattern on each side of the ground beef.
Next I placed my cooked crunchy shells in a fan shape around each side of the ground beef dish. I folded and placed the flour and corn tortillas in groups in between some of the small bowls on each side of the board.
I filled in the remaining holes with piles of the cotija and queso fresco cheese (each on opposite sides), lime wedges, red and yellow onion, jalapeno, avocado, and tomato.
Finally I garnished any remaining small holes with blue corn tortilla chips (especially around edges) and bunches of fresh cilantro. I also chopped up a little cilantro and sprinkled it throughout the board.
Placed a few spoons/spreaders in the bowls/dishes throughout for serving. Allow guests to build their own tacos and enjoy!
