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This beautiful Taco Bowls Board is a true crowd-pleaser! A variety of tasty south-of-the-border toppings means everyone can choose their favorites. Easy to assemble, and easy to make ahead!
Don’t Wait Until Tuesday – Any Night’s Right For Taco Bowls Boards
Recently, a national taco chain abandoned its trademark of the phrase, “Taco Tuesday”. Taco lovers everywhere heaved sighs of relief and cheered the news.
Why? Because on Tuesday or any other day, no one should be permitted to infringe upon the right to life, liberty, and the pursuit of delicious tacos. Tacos are one of life’s sublime little pleasures.
The same can be said of Taco Bowls Boards.
Family and friends will love digging into a simple-to-prepare, easy-to-customize, utterly delicious Taco Bowls Board on any night of the week. So don’t feel like you need to wait until Tuesday to make one. In fact, the best time for a crowd-pleasing Taco Bowls Board is right now.
Read on for ideas on how to make your own!
What Do You Need To Make A Taco Bowls Board?
Variety is the spice of life. That’s why I love Taco Bowls Boards, Brunch Boards or almost any board.
The ability to offer a meal with a wide selection of tastes, textures, colors, and flavor combinations is a dream come true for any hostess. Or any parent or grandparent who is trying to feed a picky eater. Or any cook who must accommodate diners with allergies or dietary restrictions.
Because Taco Bowls Boards truly are a “choose your own adventure” proposition, the only thing you NEED to make one is a board.
There are several options out there these days, but my favorites are the food safe, made in the USA Big Boards from Sandy Coughlin, founder of the Reluctant Entertainer blog, sold online at House of Hyacinth. They’re absolutely gorgeous and made to last. I’ve got four sizes and use them all the time.
If you’re making Taco Bowls Boards, the board is a kind of a given. What you put on the boards is really up to you.
Here are some ideas to get you started…
What I Use On My Taco Bowls Boards…
- Boiled or steamed Rice
- Queso Fresco
- Shredded cheddar cheese
- Black beans
- Red Salsa
- Green salsa
- Chopped cilantro
- Fresh avocado
- Diced tomato
- Sliced green onions
- Ground turkey with taco seasoning, onions, and green pepper.
As you can see, the only thing I had to cook here was the ground turkey. Making that was simple, but I’ll list the steps in the recipe section below.
And this is just what I used recently. What you offer for your taco board bowls in up to you. For example, though I consider rice to be synonymous with any sort of bowl, it’s not absolutely required.
The base for your taco bowls could be quinoa, or barley, or couscous, or your favorite pasta. You could even serve the toppings on Fritos or Tortilla chips. That would make it more of a Frito-Pie Board or a Nacho Board, but if that’s what works for you – go for it!
Here are some other ideas…
What Else To Use On A Taco Bowls Board
For meats and proteins, you can try…
- Seasoned ground beef
- Shredded chicken
- Refried beans
- Pinto beans
- Cojita cheese
- Shredded pepper jack cheese
For other vegetables and condiments, consider
- Sliced jalapenos
- Chopped, oven-roasted peppers – hot or sweet
- Shredded jicama
- Corn kernels
- Sliced black olives
- Shredded lettuce or cabbage
- Grilled pineapple chunks
- Chopped red onion
- Lime slices
- Sour cream or Mexica Crema
- Tabasco or hot sauce
As you can see, there are so many good options for taco board bowl ingredients. Use my recipe below as a jumping-off point, but don’t be afraid to change things up.
That’s what makes Taco Bowls Board so much fun. And absolutely perfect for YOUR family and friends!Print
- 4–6 cups boiled or steamed rice
- 1 14-oz can black beans, drained
- 1–2 roma tomatoes, seeded and diced
- 1–2 T chopped fresh cilantro
- ¼ cup green salsa
- ¼ cup red salsa
- 4 oz Queso Fresca, crumbled
- 4 oz shredded cheddar cheese
- 2 ripe avocados, peeled, seeded, and diced
- 3 green onions, sliced thin, white and pale green parts only
For turkey taco filling…
- 1 lb ground turkey
- 1 T olive oil
- ½ small onion, diced
- 1 green bell pepper, diced
- 3 T McCormick’s taco seasoning (can sub other brands)
- 1/3 cup water
- After cooking, keep the rice warm.
- Prepare all the remaining ingredients except the turkey taco filling. Place individual ingredients in appropriately sized bowls and arrange on the board. Leave two large bowls, one for the rice and one of the turkey filling, empty on the board.
- Place olive oil in pan on stove over medium high heat. Add diced onion and green pepper, cook about 3-4 minutes, until onion is translucent and pepper is beginning to soften.
- Add ground turkey to pan and sprinkle with taco seasoning. Cook, breaking up meat with spatula or wooden spoon and mixing with the onion and pepper, until there is no pink in the turkey meat. Add water to the pan. Stir the mixture, simmering until the liquid is nearly but not entirely evaporated.
- Spoon cooked turkey taco filling and hot rice into the serving bowls reserved for them. Bring the finished board to the table and allow people to choose and enjoy their preferred ingredients.