This tasty taco charcuterie board takes surprisingly little time to put together and gives guests plenty of ways to personalize their tacos. Fill warm crunchy and soft tortillas with flavorful ground beef, then arrange your favorite taco toppings around them for an over-the-top presentation. Warm refried black beans are simply seasoned and a corn salsa adds some welcome freshness (and can be made ahead of time). We use ground beef for the classic beef taco flavor, but feel free to sub in ground turkey or chicken for a lighter option, or even crumbled tofu for a vegetarian alternative.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 4 ears fresh corn, shucked, kernels cut off the cobs
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 2 limes, juiced
- 1 Fresno chile, seeded and finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound ground beef (80/20)
- One 1-ounce package taco seasoning
- One 16-ounce can refried black beans
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded iceberg lettuce
- 1 cup mild tomato salsa (red)
- 1 cup tomatillo salsa (green)
- 1 cup shredded sharp Cheddar (about 4 ounces)
- 1/2 cup pickled jalapeños, drained
- 1/2 cup sour cream
- 4 radishes, thinly sliced
- 12 hard taco shells (from one 4.6-ounce package), warmed according to package instructions
- 12 street taco-size soft flour tortillas (from one 11-ounce package), warmed according to package instructions
- 1 small bunch fresh cilantro leaves and tender stems, for serving
- 4 limes, cut into small wedges, for serving
- Hot sauce, for serving
Instructions
- For the fresh corn salsa: Add the corn kernels to a medium bowl. Stir in the olive oil, cumin, lime juice, Fresno chile, 1/2 teaspoon salt and several grinds of pepper until well combined. Taste and adjust the seasoning with more salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours ahead. Serve chilled.
- For the taco meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Drain any excess fat. Return to the heat and add the taco seasoning and 1/2 cup water. Cook, stirring occasionally, until the meat is well coated and saucy, 1 to 2 minutes more. Keep warm until ready to serve.
- For the refried black beans: Add the refried black beans, sour cream, cumin, garlic powder, lime juice, a pinch of salt and several grinds of pepper to a medium saucepan and place over medium heat. Cook, stirring frequently, until the mixture is warmed through, 2 to 4 minutes. Keep warm until ready to serve.
- For the board: Add the corn salsa to a medium bowl and place it in the center of a board. Add the refried black beans, lettuce, red salsa, green salsa, shredded Cheddar, pickled jalapeños, sour cream and radishes to small bowls and arrange around the bowl of corn salsa. Spoon the taco meat into the warmed taco shells and tortillas and arrange them around the bowls standing up, so the meat stays enclosed. Fill in any remaining spaces on the board with sprigs of cilantro and lime wedges. Serve with hot sauce.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 593 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 54 mg |
| Sodium | 1256 mg |