Taco Bar

Quantities are based on serving 10 people.  Multiply for your expected guests.

2 lbs ground beef or shredded chicken
Two packages of Taco seasoning
14 taco shells, hard or soft
4 cups shredded cheese
head of iceberg lettuce chopped
15 ounces of chunky Picanta sauce (or 2 tomatoes chopped)
1 large onion chopped (use green onions if you prefer)
16 ounces of sour cream
1 can chopped black olives
Medium Taco Sauce

Cook ground beef in large skillet. Add Taco seasoning per package instructions. If using Chicken, cook chicken whole. Let cool slightly and shred by hand. Return to skillet and add taco seasoning per package instructions). You may refrigerate the taco meat (or chicken) until your party. To reheat, add water until you reach the desired consistency.

Place meat in crock pots (on warm setting) for serving. Arrange additional items on your buffet table. If your party will last several hours, place the cold items (in bowls) in a larger bowl of chopped ice.

Note:  When preparing more than 3 times this recipe, use a large sauce pan or soup kettle to allow you to stir the meat and taco seasoning.