A Taco Bar: The EASIEST Way to Feed a Crowd

When feeding a crowd, which I tend to do a lot more this time of year, I have found that the more hands-on your guests are, the easier it is for the cook. What I mean by that is that the less that you have to plate up and serve, the better. Which is where the beauty of a taco bar comes in.

I have done lots of different types of food “bars” in the past, including a potato bar, salad bar, hamburger bar, and a pizza bar (nightmare), but the taco bar is the crowd favorite. Not only does everyone love a taco, but you can make it all ahead of time and be able to sit down with your guests and eat instead of plating up food all night.

I was feeding a large crowd recently, and I cooked up 18 pounds of meat. You read that right. I bought three of the six-pounders of ground beef at Costco. I knew that would be a lot, but here’s why I didn’t worry: Taco meat freezes incredibly well. So, if I had lots left over, I would just freeze it.

I kept the taco bar simple here. You can use two or three types of meat, but I just served ground beef.

Alright, let’s get down to business…

A Taco Bar: The Easiest Way to Feed a Crowd

SB Note: Originally published in 2015, this article was updated on July 29, 2022, with new images from a recent taco bar gathering we hosted along with updated captions and slight copy changes.

Taco Bar Essentials

• Taco meat
• Charro beans or black beans
• Mexican rice
• Hard and soft shell tortillas

Taco Toppings

• Thinly sliced iceberg lettuce
• Diced tomato
• Diced white onion
• Chopped cilantro
• Guacamole
• Salsa
• Sour cream
• Cheese, cheese, and more cheese
• Jalapeños (I used “tamed” pickled jalapenos for this crowd. For an adult crowd — or a crowd from Texas — slice up the fresh ones.)
• Others that you may like

Taco Bar Serving Pieces

• Crock-Pots
• Chaffing dish for rice and beans
• Divided dishes or individual bowls for toppings
• Tortilla warmer dish (any deep pot or dish with a lid) for soft tortillas

Taco Bar Setup

Lay out all the food in order. Follow this list and set up around a kitchen island or dining table. As I’m setting up, I like to place pieces of paper in each ramekin (or bowl, or whatever you’re using) to indicate which topping should go where. This is the order I like to use:

1. Flatware, napkins, and plates
2. Tortillas and hard taco shells
3. Meat
4. Beans and rice
5. Taco toppings — lay these out in the order that you would put them on a taco:

1. 1. Cheese, cheese, and more cheese
   2. Shredded lettuce and diced tomato
   3. Onion, cilantro, and jalapeños (I call these “the optionals”)
   4. Salsa, sour cream, and guacamole (and any other sauces you like! I call these the “final condiments”)

Taco Bar Extras

It’s all about the details! Consider incorporating extra touches like flower arrangements, a variety of hot sauces to choose from, and a lineup of themed beverages —  Topo Chico bottles with fresh lime wedges are always a crowd favorite!

Here’s my recipe for taco meat and how I cooked all 18 pounds at once and kept it warm. This should be a talent competition in the Miss America Pageant.

Taco Meat for a Crowd

Taco Bar – A great way to feed a crowd!

• 1 lb ground beef
• 1 cup diced white onion
• 1 packet taco seasoning

1. In a saute pan, brown ground meat. After this is browned, add onion and cook until it is translucent. Add taco seasoning packet and follow directions. Let simmer or place into a Crock-Pot to keep warm until your dinner is served.

NOTE: This is for one pound. I created this recipe multiplied by 18! Adjust accordingly for whatever size crowd you’re serving.

All photography by Grannis Photography.

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About the Author

Heidi Potter