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Easy Taco Dinner Party Board

Easy Taco Dinner Party Board (with 2 different taco recipes)

Julia | The Yummy Bowl
This Easy Taco Dinner Party Board recipe is a perfect for hosting a Mexican style dinner party with two different taco types - pulled barbecue (shredded) chicken and ground beef tacos. Wow your guests with this Epic Taco Board that is enough to feed a crowd!
5 from 4 votes
Prep Time 30 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 45 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 10 people

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INGREDIENTS
  

Taco filling no. 1 - Ground Beef

  • 1 lb ground beef
  • 1 teaspoon oregano, dried
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 teaspoon chili flakes , or a hot pepper mix
  • ½ cup tomato sauce/paste
  • salt , to taste
  • 1 tablespoon warm water

Taco filling no. 2 - 4 hrs slow cooker Pulled Barbecue Chicken

  • 2 lbs chicken, boneless skinless
  • 1 cup Barbecue sauce
  • 1 tablespoon Worcester sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon salt

For Guacamole

  • 4 avocado
  • 1 tomato, diced, large
  • ½ onion, diced, medium
  • ½ cup fresh cilantro, chopped
  • 1 lime, for lime juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ garlic clove, minced, medium
  • 2-3 jalapeno, sliced (optional)

For Tacos

  • 8 soft taco shells
  • 24 hard taco shells
  • 1 to tomato, diced, large
  • ½ red onion, diced
  • 2 cup semi-hard cheese, (or more), grated
  • ½ cup cilantro, freshly chopped
  • ½ cup Chinese cabbage, or your favorite lettuce

For Condiments

  • 1 Tabasco sauce
  • 1 lime, wedges
  • 1 cup sour cream, (optional)
  • 2-3 cups red cabbage, thinly chopped
  • 1 can taco salsa sauce
  • ½ cup jalapenos, sliced
  • ½ cup black olives
  • 1 bowl Guacamole, (freshly prepared)
  • 1 bag nachos, of your choice

INSTRUCTIONS
 

Beef

  • In a large skillet over high heat add ground beef and cook for 2-3 minutes. Then add all the dry ingredients and stir occasionally. When beef is almost cooked add tomato sauce and water and let it simmer for another 5 minutes.
  • Remove from heat and keep it warm and covered.

Chicken

  • Place the chicken in slow cooker/multicooker. Feel free to cut the chicken breasts in two’s lengthwise, it will be easier to pull the chicken apart later.
  • Add barbecue sauce, Worcester sauce, sugar and salt. Stir well from the bottom up until the chicken is evenly covered in the sauce mix.
  • Set timer to 4 hours.
  • I like to pause after 2 hours and pull the chicken apart using two forks and then leave it to cook in the sauce for 2 more hours. When doing so, be careful not to scratch the surface of the slow cooker. Alternatively, you can pull the chicken apart when it will be fully cooked (after 4 hours).

Guacamole

  • In a medium bowl muddle avocado, drizzle with lime juice, and leave aside while you cut the vegetables. When ready, add all the rest ingredients to avocado mash and stir to combine.

Taco Board

  • For your taco board, the first thing you’ll need to do is to lay down some parchment paper all over the board.
  • Place the condiment bowls in the center and organize them the way you like. Make sure to leave some room on the outside for your taco shells.
  • Warm up the taco shells according to the taco shell package instructions.
  • Taco no. 1 - Fill the soft taco shells with the cooked ground beef and organize them closely together on the board. Then, on top of the beef, add a layer of tomatoes, dollop of guacamole, sour cream, grated cheese, and garnish with freshly chopped cilantro leaves.
  • Taco no. 2 - Next, take your hard taco shells and fill with a heaping tablespoon of pulled chicken, add a layer of grated cheese and transfer to warmed up to 350 F oven. When cheese is melted, remove the taco shells, transfer to the board, organize and add a bit of red onion on top. Garnish with cilantro (optional).
  • Fill the empty spaces with nacho chips of your choice.
  • Prepare an additional larger bowl with sour cream in case your guests would like to dip nachos in it or add to their
  • Add spoons to the condiments where needed and serve!

NOTES

For this recipe, I’ve used a wooden round 28-inch large taco board. If you find a bigger one instead, then either make more tacos or simply fill in the empty spaces with extra condiments and nachos.
Serves about 8-10 people or more, depending on how hungry they are! 

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