Taco Potluck?

Question

At work were having a Potluck with the main item were having tacos. Where talking about 20 people max. What side dishes are there that would go good with it.

Answer 1

BACHELOR'S POTLUCK DESSERT

The recipe name comes from where I found this recipe. A bachelor at a Potluck Dinner. It was so good and the guy didn't seem to be the kind to do much cooking. My husband, who is not a cook has used it as some of his potluck lunches, when I was too busy to cook something. 1 yellow cake mix 1 cube butter

Open the 2 cans of pie filling and pour them into a 9 x 13 x 2 inch cake pan. Sprinkle the dry cake mix over the top of the pie filling. Slice the cube of butter and place the slices evenly over the top of the dry cake mix. If desired, sprinkle nuts over the top. Bake 40-45 minutes at 400 degrees or until top is golden brown.

Answer 2

How about Refried Beans and Spanish Rice?

Answer 3

not everybody can bring rice and beans :) Bring a fruit bowl or jello salad to cool down the spicy stuff! Oh and don't anybody forget all the fixings like sour cream, cheese, lettuce, and tomato's!!!yum

Answer 4

Refried beans, salad, salsa and chips. Guacamole dip.

Answer 5

Prostitutes, workes every time for taco salad. Caution must be made, sometimes you don't know what you are dipping for :<)

Answer 6

I'm sure there will be refried beans and plenty of rice so there needs to be a variety of salsas,salad,and desserts.

Avocado Salsa
Submitted by: Barbara Vinson
Photo by: Allrecipes
"People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."
Original recipe yield: 4 cups.

Prep Time:
30 Minutes
Ready In:
8 Hours 30 Minutes
Servings:
32 (change)

INGREDIENTS:

* 1 (16 ounce) package frozen corn kernels, thawed
* 2 (2.25 ounce) cans sliced ripe olives, drained
* 1 red bell pepper, chopped
* 1 small onion, chopped
* 5 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup lemon juice
* 3 tablespoons cider vinegar
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 avocados - peeled, pitted and diced

DIRECTIONS:

1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.


Black Bean Salad
Submitted by: Merle Shinpoch
Photo by: JENNYHAY71
"This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips."
Original recipe yield: 12 servings.

Prep Time:
20 Minutes
Ready In:
20 Minutes
Servings:
12 (change)

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 2 (15 ounce) cans whole kernel corn, drained
* 8 green onions, chopped
* 2 jalapeno peppers, seeded and minced
* 1 green bell pepper, chopped
* 1 avocado - peeled, pitted, and diced
* 1 (4 ounce) jar pimentos
* 3 tomatoes, seeded and chopped
* 1 cup chopped fresh cilantro
* 1 lime, juiced
* 1/2 cup Italian salad dressing
* 1/2 teaspoon garlic salt

DIRECTIONS:

1. In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.


Anise Seed Borrachio Cookies
Submitted by: Ruben Jerez
Photo by: Carla O
"You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum."
Original recipe yield: 3 dozen.

Prep Time:
25 Minutes
Cook Time:
10 Minutes
Ready In:
35 Minutes
Servings:
36 (change)

INGREDIENTS:

* 2 tablespoons anise seed
* 3 tablespoons rum
* 1 1/4 cups butter
* 3/4 cup white sugar
* 1 1/2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 1 egg
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1 1/2 teaspoons ground cloves

DIRECTIONS:

1. Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
2. In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
3. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
4. Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.


Mexican Wedding Cakes II
Submitted by: Julie Lavado

"Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners."
Original recipe yield: 42 cookies.

Servings:
21 (change)

INGREDIENTS:

* 1 cup butter, softened
* 8 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 2 cups chopped walnuts
* 1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
3. Bake for 10-12 minutes.
4. Cool completely then roll in additional confectionary sugar.

Answer 7

guacamole, salsa, and chips
Mexican rice
refried beans with cheese
Caesar Salad

Answer 8

refried black beans and rice would be a good start, as well as salsa, sour cream and guacamole.

Answer 9

taco salad

Answer 10

escabeche! its pickled serrano peppers with carrots and onions yum!
pickled sweet onions are good too --