I'm having guests for lunch after Thanksgiving and decided to serve taco salad in shells/bowls. Unfortunately I don't have the space for people to serve themselves buffet style, but I do want to reduce the passing and reaching that usually comes with serving tacos!
I'm thinking about serving the shells filled with what I consider basics and then have a few other toppings to choose from in small bowls in clusters around the table. So I figure I'd put the lettuce, meat, cheese and tomatoes in the shells. Then have sour cream, avocados, olives, maybe black beans, and dressings to customize. Or I might put the dressing on in advance. ?? I guess corn would be another option, but if I get too many options I'm not reducing the passing and reaching all that much!
1. Does this sound like a reasonable plan?
2. Would anyone have brilliant ideas on serveware or logistics for the optional items?
3. What would be a good rule of thumb for proportioning the meat, lettuce, cheese & tomatoes in the shells?
4. I suppose the meat needs to be a tad on the dry side so that it doesn't soak through the shell?? Any suggestions on that?
Some of these things I wish I'd thought of before preparing 6 lbs. of meat. --I might have made a different choice, but the deed is done. Now to make the best of it!
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