by Joyce Kohl

Mexican Mix-Up Source: Go Inside™
Great for parties as little space is required and a minimum of serving equipment is needed.

Guests make their own selections according to personal tastes

Servings: 12 average appetites or

6 hungry appetites

Varies according to appetites


Recipe may be enlarged for any number of guests

Largest bag of small bite size corn chips

1 1/2-2 pounds ground meat, sauteed and browned

then seasoned with Taco Seasoning

1 pound Cheddar Cheese, coarsely grated

1 large head of lettuce, shredded

3 or 4 medium tomatoes, diced

1 bunch green onions, sliced – using tops, too

2-3 medium avocados, diced

4 hard cooked eggs, diced

3 small cans chopped ripe olives

1 pint sour cream

  1. Place plates, forks, napkins and ingredients (in separate containers) on a table or buffet where guests can easily pass by and serve themselves.  Food should be arranged starting with , corn chips on the bottom and proceeding through , sour cream on top.
  1. Hot taco shells can be substituted for the corn chips.
  1. Serve with a Sangria punch or any favorite punch or beverage.