Taco Night

[vc_row][vc_column][vc_column_text]

Sensational!

The thing about Taco Night around here is, it’s an experience. Like most every variation of taco you might have had in your life, these taste great! But take your best taco and add in a family and friends experience and, WOW!  You’ve got something incredibly sensational!

Affordable!

Taco’s by nature are quite inexpensive to serve to a crowd, -and they’re so versatile! If my suggested toppings and sides don’t suit your fancy, add your own preferred choices. I’ll tell you though, I’ve never had guests leave disappointed.

Easy to spice up or down. The sour cream helps cut some spice for those who don’t any. Oh, yes! Don’t forget to finish the meal with your last tortilla crisped up and lightly salted for a great chip and salsa finish.

Plan a Taco Night Party!

The first time we decided to make a party out of this, Stache went to several Goodwill Stores to find the extra electric skillets we needed, for cheap. They have served us now for years. One warning to mention. These skillets pull some juice (power)!  We’ve had parties here that required three and four skillets going at once. Our last party we served 30 or so folks, requiring six(!) skillets of hot oil. That proved to be a wee bit too much for our poor old country cottage. Nothing so dramatic as a fire, mind you. But we did find a fused skillet plug and extension cord afterward. Yipes is right!!

Needless to say, we won’t be able to repeat that many skillets all at once, again. Nowadays we keep Taco Night to a one or two skillet maximum, serving a 6-10 person dinner party. The only thing negative about that is, I literally received a text from one of my adult sons, asking me if I served Taco Night without them?! Oh dear! I’m going to have to swear future guests to secrecy, so my family doesn’t feel neglected!

Much like the experience of a Fondue Party, plan on this meal being a ‘slow food’ meal, enjoying the variety of deliciousness, great company, and conversation between all the joyful shouts of ‘YUM!’

Oh! All those leftovers, you ask? Get ready for an easy day or two after your party by having some eggs and sweet potatoes on hand. I’m, serious. Taco meat served on top of baked sweet potatoes is fantastic, -maybe even one of my favorite easy meals! And those bits of leftover veggie condiments and cheese will go a long way cooked into omelets or frittatas. Enjoy!

Taco Night in the good ol’ days with family and great friends.

[/vc_column_text][/vc_column][vc_column][vc_column_text]

Print Recipe

Taco Night

The thing about Taco Night around here is, it's an experience. Like most every variation of taco you might have had in your life, these taste great! But take your best taco and add in a family and friends experience and, WOW!  You've got something incredibly sensational!

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Cuisine

Mexican

Prep Time

45 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

Taco Seasoned Ground Meat

• 1 Tablespoon olive oil Extra Virgin
• 4 Pounds Ground Pork or Beef
• 2 Large Yellow or Sweet Onions chopped medium
• 6 Cloves Fresh Garlic Minced (or 1 Tablespoon Granulated Garlic)
• 1 Tablespoon Sea Salt
• 2 teaspoons Ground Black Pepper
• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Cumin
• 1 Tablespoon Leaf Oregano
• 2 Pinches Red Pepper Flakes (Optional but recommended, if you enjoy medium spicy)

Taco Shells and Condiments

• 50 Taco sized Fresh Corn Tortillas Trust me. Once your party get's going, you're gonna wish you have a boat load of tortillas!
• 1 quart bottle Peanut or Canola Oil Using enough to fill your skillet to about an inch.
• 1/2 small bag Shredded Carrot and Cabbage Combo rough chopped
• 1/2 Red Onion chopped fine
• 4 Fresh, Green Jalapeno rinsed, seeded, deveined. and chopped fine
• 1 small bunch Cilantro rinsed, stems discarded and leaves rough chopped
• 4 small Limes rinsed and sliced into small wedges
• 1 small bunch Radishes rinsed, and greens trimmed off. Serve whole, halved or quartered
• 4 Medium Ripe Tomatoes rinsed and diced
• 2 Ripe Avocados cut to a small dice, or use a guacamole if preferred
• 16 ounces Grated Mex Mix Cheese
• 16 ounces Sour Cream
• 2 jars Salsa We use Trader Joe's Double Roasted Salsa and something different like a Pineapple Salsa to change things up.
• 1 bottle Hot Sauce We use Trader Joe's Pepper Sauce.

Course Main Dish Cuisine Mexican Prep Time 45 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients Taco Seasoned Ground Meat 1 Tablespoon olive oil Extra Virgin 4 Pounds Ground Pork or Beef 2 Large Yellow or Sweet Onions chopped medium 6 Cloves Fresh Garlic Minced (or 1 Tablespoon Granulated Garlic) 1 Tablespoon Sea Salt 2 teaspoons Ground Black Pepper 2 Tablespoons Smoked Paprika 2 Tablespoons Cumin 1 Tablespoon Leaf Oregano 2 Pinches Red Pepper Flakes (Optional but recommended, if you enjoy medium spicy) Taco Shells and Condiments 50 Taco sized Fresh Corn Tortillas Trust me. Once your party get's going, you're gonna wish you have a boat load of tortillas! 1 quart bottle Peanut or Canola Oil Using enough to fill your skillet to about an inch. 1/2 small bag Shredded Carrot and Cabbage Combo rough chopped 1/2 Red Onion chopped fine 4 Fresh, Green Jalapeno rinsed, seeded, deveined. and chopped fine 1 small bunch Cilantro rinsed, stems discarded and leaves rough chopped 4 small Limes rinsed and sliced into small wedges 1 small bunch Radishes rinsed, and greens trimmed off. Serve whole, halved or quartered 4 Medium Ripe Tomatoes rinsed and diced 2 Ripe Avocados cut to a small dice, or use a guacamole if preferred 16 ounces Grated Mex Mix Cheese 16 ounces Sour Cream 2 jars Salsa We use Trader Joe's Double Roasted Salsa and something different like a Pineapple Salsa to change things up. 1 bottle Hot Sauce We use Trader Joe's Pepper Sauce.

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Gather your various veggie toppings. Rinse, trim and cut as suggested.

   
2. 
3. Divide condiments into small bowls, setting up two complete sets of each topping, so that items are easily accessible for each guest without much reaching.

   
4. Add olive oil to a heavy skillet on medium heat. Add chopped sweet onions and saute until softened and golden.

   
5. Add ground meat to skillet, and break up into bits. Add all seasoning and dry herbs.

   
6. Brown meat until cooked thru. Set aside and keep warm while table gets set. (Can be cooked ahead and warmed before serving.)

   
7. Set up an electric skillet in center of a sturdy dining table. [*Warning: Be sure the skillet is steady, and the cord is set in such a way to avoid a tripping or other snagging hazard.] Set dining table so that adult guests can easily and safely reach the hot skillet of oil with long reach tongs. [*Warning: Take extreme caution with children. When we've had child guests for Taco Night, we don't allow children in the dining room without their parents' specific presence and attention] Fill skillet with about an inch of oil. Turn on to heat

   
8. Heat oil to 350 degrees. Carefully and gently lay a couple/few tortillas at a time into hot oil, being careful to avoid splashing the oil. Fry Tortilla until it begins to crisp up enough to turn with tongs. Gently turn. While still able before too crisp, fold tortilla in half to form a folded taco shape, or continue to fry flat and crispy, for a tostada. Keep the party going by cautiously adding additional tortillas, a couple at a time, until all guests have had their fill.