Taco Bar Ideas – Easy Mexican Buffet Menu

Don’t miss these great Taco Bar Ideas and throw a fun party with a Mexican Buffet Menu that’s perfect for any occasion like Cinco de Mayo!

Taco Bar Menu

Moreover, hosting a taco bar party is a great way to entertain. Fun and relaxed, this Mexican Buffet Menu is full of great make-ahead ideas and tips that’ll make your next taco bar party delicious and fun!

Cinco de Mayo Food:

Cilantro Lime Rice

Cilantro Lime Rice is an easy and tasty Mexican rice to serve with your taco bar. The simple recipe has only 4 ingredients and so much flavor!

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Cilantro Lime Rice

Easy and flavorful, Cilantro Lime Rice is a great addition to any Mexican themed meal as a base for a burrito bowl, side dish, or filling for a burrito. 

Course Side Dish

Cuisine Mexican

Keyword Cilantro Lime Rice

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 servings

Ingredients

• 1 cup white long grain rice
• 2 cups chicken broth could substitute water
• 1 lime, zested and juiced
• 1/4 cup cilantro, chopped
• salt to taste

Instructions

• In a medium pot, bring chicken broth to a boil. Add rice and reduce to a simmer. Cover and cook according to package directions, about 15 minutes. Let sit 5 minutes covered off heat. 
• Add lime zest, juice, and cilantro to the rice. Toss to combine. Add salt to taste. 

Cream Cheese Bean Dip 

This easy and tasty Cream Cheese Bean Dip is great to serve with tortilla chips as an appetizer for your fiesta. Also great served on a tortilla as filling for a burrito. Make the entire dish ahead of time, refrigerate, then bake before serving.

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Cream Cheese Bean Dip

An incredibly easy bean dip recipe that is creamy and so delicious! Great with chips or spread on a tortilla. 

Course Appetizer

Cuisine Mexican

Keyword Appetizer, bean dip

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12 people

Calories 183kcal

Ingredients

• 2 16 ounce cans refried beans
• 8 ounces cream cheese, softened
• 1 10 ounce can Rotel
• 1 tablespoon taco seasoning
• 1 1/2 cups shredded cheddar cheese, divided
• chips for serving, optional

Instructions

• Preheat oven to 350 degrees. In a large bowl, combine beans, cream cheese, Rotel, taco seasoning, and one cup of cheddar cheese. Mix to combine and pour into baking dish. Top with remaining cheese. Bake for 25 minutes until dip is warmed through and bubbly. Serve with chips. 

Notes

Make the entire dish ahead of time and bake prior to serving. Works great as filling for a bean burrito as well. 

Mexican Street Corn Salad 

The perfect taco bar side dish, Mexican Street Corn Salad tastes just as good as traditional street corn and is completely make-ahead. Add the avocado and cojita cheese right before serving.

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5 from 5 votes

Mexican Street Corn Salad

Easy Mexican Street Corn Salad has all of the traditional flavors of Mexican Street Corn. 

Course Salad, Side Dish

Cuisine Mexican

Keyword mexican street corn salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 244kcal

Ingredients

• 2 tablespoons olive oil
• 4 ears fresh corn, kernels removed
• 1 clove garlic, minced
• 1/4 cup red onion, finely chopped
• 1/4 cup mayo
• 1 lime, juiced
• 1/4 teaspoon cayenne pepper
• 1/2 cup cilantro, chopped
• 1/4 teaspoon kosher salt
• 1/4 cup cojita cheese (can substitute feta)
• 1/2 ripe avocado, diced

Instructions

• Heat olive oil in a large nonstick skillet over medium high heat. Add the corn and cook, stirring frequently, until lightly charred in spots (about 10 minutes). Set aside to cool slightly. 
• In a large bowl, add the garlic, onion, mayo, lime juice, cayenne, cilantro, and salt. Whisk to combine. Add the cooled corn and toss to coat the kernels with the dressing. 
• Add the avocado and cojita cheese to the salad right before serving. Enjoy warm or at room temperature. 

Notes

Make a day in advance and add the avocado and cojita cheese before serving. Can substitute feta for the cojita. 

Carne Asada Marinade 

Seriously the most flavorful Carne Asada Marinade recipe out there! Marinate the flank steak a day ahead and grill before serving. Serve with avocado and pico de gallo for easy street tacos or serve with grilled peppers and onions for delicious fajitas.

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Carne Asada Marinade

Super delicious and tender Carne Asada Marinade recipe that’s perfect for grilling or making Carne Asada Street Tacos! 

Course Main Course

Cuisine Mexican

Keyword carne asada, street tacos

Prep Time 10 minutes

Cook Time 14 minutes

Marinade Time 4 hours

Total Time 24 minutes

Servings 12 people

Calories 211kcal

Ingredients

• 3 pounds flank steak
• 2 tablespoons canola oil
• 2 limes, juice and zest
• 1 large orange, juice and zest
• 5 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons kosher salt

Instructions

• Place the flank steak in a large ziplock bag. In a bowl, whisk together the remaining marinate ingredients. Pour the marinade into the bag with the flank steak. Close and refrigerate for at least 4 hours or overnight. 
• Heat grill to medium high heat. Add the flank steak and grill 5-7 per side. Set aside and cover with foil. Let sit 10 minutes before slicing. Slice against the grain in long thin pieces. 

Grilled Chicken Fajita with Bell Peppers and Onions

With just a handful of ingredients Grilled Chicken Fajita with Bell Peppers and Onions is a great addition to any taco bar! Easy to make and so flavorful, this Mexican buffet item is great served with warm tortillas and sour cream.

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Grilled Chicken Fajitas with Bell Peppers and Onions

This meal couldn’t be easier or more satisfying. Perfect to accompany a taco bar or for an easy weeknight dinner. Serve with fajita toppings like cheese, guacamole and sour cream and with warm flour tortillas. 

Course Main Course

Cuisine Mexican

Keyword chicken fajitas

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 4 hours

Total Time 30 minutes

Ingredients

• 4 chicken breasts, pounded to even thickness
• 1/4 cup taco seasoning (one packet)
• 1 teaspoon salt
• 2 tablespoons canola oil

Bell Peppers and Onions

• 2 tablespoons canola oil
• 3 bell peppers, cut in strips
• 1 large onion, cut in strips

Instructions

• To make the chicken: In a large ziplock bag, combine chicken, seasoning and oil. Close and massage to coat the chicken. Refrigerate for at least 4 hours, up to overnight. Heat grill to medium high heat. Add the chicken and grill 5-7 minutes per side. Remove from heat and let sit, covered with foil, for 5 minutes before cutting in to thin strips. 
• To make the Bell Peppers and Onions: heat the oil in a large skillet over high heat. Add the bell peppers and onion and allowing to char slightly. Cook until softened, about 5 minutes, stirring frequently. 
• Serve the chicken and bell pepper mixture fajita-style along with tortillas and toppings. Allow guests to make their own burritos. 

Notes

Grill ahead and keep warm covered in the oven on low heat for up to an hour before serving. 

Cream Cheese Chicken Enchiladas

It’s good to include a casserole dish in any party buffet. This Cream Cheese Chicken Enchilada is especially flavorful and easy to make. You can make the entire dish ahead of time and bake before serving. Cook the chicken in the crockpot for extra easy prep.

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Cream Cheese Chicken Enchiladas with Sour Cream Red Sauce

The chicken is cooked in the slow cooker to give it a moist and easy to shred texture. The sour cream red sauce balances out the spice from the enchilada sauce and gives it a beautiful pink color.

Course Main Course

Cuisine Mexican

Keyword enchilada, slow cooker

Prep Time 10 minutes

Cook Time 4 hours 30 minutes

Total Time 5 hours 10 minutes

Servings 8 people

Calories 442kcal

Ingredients

• 1 1/4 pounds chicken breasts (about two breasts)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons taco seasoning (I like McCormicks)
• 1 tsp kosher salt
• 1 cup corn fresh or frozen
• 14-16 white corn tortillas

Sour Cream Red Sauce

• 1 cup enchilada sauce
• 1/2 cup greek yogurt
• 1/2 cup sour cream

Topping

• 1 cup shredded cheese
• diced tomatoes, guacamole, lettuce, sour cream optional

Instructions

• Coat the inside of a crockpot with cooking spray. Add in chicken breast and cook on low for 4 hours. 
• Remove cooked chicken from slow cooker and shred with two forks. Place the shredded chicken in a large bowl and stir in cream cheese, sour cream, taco seasoning, and salt. Mix until combined then fold in the corn to combine. 
• To make the sauce, combine the enchilada sauce, yogurt, and sour cream in a bowl and whisk until combined. 
• Preheat the oven to 350 degrees. Grease a casserole or baking dish with cooking spray. Spread about 1/4 cup of sauce on the bottom of the baking dish. Microwave the tortillas until soft and pliable, about 30 seconds. Spread about 1/3 cup of the chicken on the tortilla and roll into a burrito. Place in the baking dish and continue with the remaining chicken and tortillas. 
• Pour the remaining sauce over the enchiladas and top with shredded cheese. Cover with foil and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Serve alongside tomatoes, guacamole, shredded lettuce, and sour cream (optional). 

Notes

This is a great dish to make a day ahead and bake before serving. Alternatively, you can make the chicken filling and refrigerate for up to 2 days in advance before filling the tortillas. Use any leftover chicken mixture to make burritos bowls or top a salad with it. 

Sheet Pan Shrimp Fajitas

Super healthy and full of flavor, theses shrimp fajitas come together in less than 20 minutes. Thus making them a perfect addition to any delicious Taco Bar or Mexican Buffet.

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Sheet Pan Shrimp Fajitas

Simple and delicious Sheet Pan Shrimp Fajitas are done in less than 20 minutes are healthy weeknight dinner. 

Course Main Course

Cuisine Mexican

Keyword Sheet Pan, Shrimp Fajitas

Prep Time 2 minutes

Cook Time 18 minutes

Total Time 20 minutes

Servings 4 servings

Calories 143kcal

Ingredients

• 2 bell peppers, seeded and sliced (use red, yellow, or orange peppers)
• 1/2 large onion, sliced about a cup
• 1 1/2 tablespoons olive oil, divided
• 1 1/2 tablespoons taco seasoning, divided
• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 tablespoon chopped cilantro
• tortillas, avocado and Cotija cheese for serving (optional)

Instructions

• Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper, set aside. 
• In a bowl, toss together bell peppers, onions, one tablespoon olive oil, and one tablespoon taco seasoning. Pour onto baking sheet and bake for 10 minutes. Meanwhile, in the same bowl toss together the shrimp, remaining olive oil and taco seasoning, and garlic. Place the shrimp on top of the bell pepper onion mixture and return to oven for six minutes. Broil for addition two minutes then remove from oven. 
• Squeeze lime juice over top of sheet pan mixture and sprinkle with cilantro. Serve on tortillas topped with avocado slices and Cotija cheese (optional). 

Notes

To make-ahead, slice the bell peppers and onions, and peel and devein the shrimp. Toss with oil and seasoning and then just bake before serving. 

Pan Roasted Vegetables and Beans

Healthy and easy Mexican-Style Pan Roasted Vegetables and Beans is a great dish to include in your taco bar and will make your vegetarian friends, as well as meat lovers, very happy! Make ahead and reheat prior to serving.

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Mexican Pan Roasted Vegetables and Beans

Mexican Pan Roasted Vegetables and Beans is a great dish to include with your traditional Mexican dinner. Healthy and flavorful, this simple dish works as taco filling or a side

Course Side Dish

Cuisine Mexican

Keyword pan roasted vegetables and beans, side dish

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 people

Calories 120kcal

Ingredients

• 3 tablespoons olive oil, divided
• 24 ounces white button mushrooms, quartered
• 1 1/2 teaspoons kosher salt, divided
• 5 cloves garlic, minced
• 1 large onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 3 zucchini, chopped
• 2 15 ounce cans pinto beans
• 2 teaspoons taco seasoning

Instructions

• In a large skillet, heat one tablespoon oil over medium high heat. Add mushrooms and 1/2 teaspoon salt and cook until browned, about eight minutes. Add in garlic during last minute of cooking. Pour mushrooms and juices into large bowl and set aside. 
• In the same skillet, heat another tablespoon of oil over medium high heat. Add in the onion, bell pepper, and 1/2 teaspoon kosher salt. Cook until soft and tender, about five minutes. Add to the bowl of mushrooms and set aside. 
• In the same skillet, heat the last tablespoon of oil over medium high heat and add in the zucchini and last 1/2 teaspoon salt. Cook until tender and slightly browned, about six minutes. Add in the pinto beans, taco seasoning, and mushroom and onion mixture. Heat until warmed through. Season with more salt and pepper if desired. Serve warm or room temperature. 

Notes

This entire dish can be made ahead and reheated prior to serve. Works great at room temperature too. Add in chili flakes for a little heat if desired. 

Mexican Quinoa Salad 

Another great side dish to include is Mexican Quinoa Salad. This dish can be made up to two days in advance and stored in an airtight container in the refrigerator. Toss with more olive oil if desired.

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Mexican Quinoa

Mexican Quinoa is a healthy side-dish that uses traditional Mexican flavors. Great side for taco night or or use as a burrito filling along with grilled chicken. 

Course Side Dish

Cuisine Mexican

Keyword mexican quinoa

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 people

Calories 247kcal

Ingredients

• 1 cup quinoa (uncooked)
• 1 cup corn (fresh or canned)
• 1 15 ounce can black beans
• 2 green onions, chopped
• 1 cup cheddar cheese, shredded
• 1 tomatoes, diced
• 3 tablespoons olive oil
• 1 tablespoon taco seasoning (like McCormicks)
• 1/2 teaspoon kosher salt
• 1 lemon, juiced

Instructions

• Cook the quinoa: bring 2 cups of water to a boil, add quinoa, reduce to simmer and cook for 15 minutes until al dente. Set aside to cool slightly.
• In a large bowl, add cooled quinoa, corn, black beans, green onions, cheese, and tomatoes. Toss gently to combine. Add in olive oil, taco seasoning, salt, and lemon juice, and toss to combine. Taste for seasonings. Refrigerate until ready to serve. 

Notes

This dish can be served cold or at room temperature. Great make-ahead side dish that’s great for meal prep too. 

Green Enchilada Casserole with Ground Turkey

Super easy make ahead here! This delicious casserole is so tasty and can be assembled a day in advance. Use lean ground turkey and canned green enchilada sauce.

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Green Enchilada Casserole

So easy and delicious! Everyone will love this enchilada casserole made with mild green enchilada sauce. Substitute a spicier version if desired. 

Course Main Course

Cuisine Mexican

Keyword enchilada casserole, ground turkey

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8

Calories 388kcal

Author angelakallison

Ingredients

• 2 teaspoons canola or vegetable oil
• 1/2 onion, diced
• 1 1/2 pounds ground turkey
• 1/2 teaspoon kosher salt
• 2 tablespoons taco seasoning mix (I use McCormick)
• 1 15 ounce can diced tomatoes, drained
• 1 15 ounce can black beans, drained
• 20 ounces mild green enchilada sauce
• 1 cup plain greek yogurt
• 1 lime, juiced
• 12 corn tortillas (3 cut in half)
• 2 cups cheddar cheese, shredded
• diced tomato and chopped cilantro for garnish (optional)

Instructions

• Preheat oven to 350 degrees. Heat oil in a large pan over medium high heat. Add the onion and cook until softened, about three minutes. Add ground turkey, breaking up with spoon, and cook until browned, about ten more minutes. Stir in the salt, taco seasoning mix, canned tomatoes, and beans and cook until warmed through, about one more minute. 
• In a medium bowl, whisk to combine the green enchilada sauce, yogurt, and lime juice. 
• Spray a 9 x 13 casserole dish with cooking spray. Spread 1/4 cup of the sauce mixture on the bottom of the pan. Layer on four of the corn tortillas, using two of the halves to line the sides. Next layer on half of the meat mixture, 1/2 cup of the sauce, and 1/2 cup of cheese. Repeat, layering the tortillas, meat, sauce, and topping the mixture with the remaining cheese. 
• Bake for 40 minutes, uncovered until bubbly. Let rest for 10 minutes before serving. Garnish with chopped tomatoes and cilantro (optional) 

Notes

If making ahead, refrigerate for up to 24 hours before baking. Can also be frozen for up to a month. 

To top off your fiesta, be sure to add the following items to your buffet:

• Corn Tortillas
• Flour Tortillas
• Sour Cream
• Salsa
• Tortilla Chips
• Guacamole Recipe
• Shredded Cheddar
• Shredded Lettuce
• Chopped Tomatoes

So easy and simple, guests will love coming to a Taco Bar Party! Thus, put together this Mexican Buffet Menu and throw a fun party for any occasion: birthdays, holidays, football games, or Cinco de Mayo!

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