Dakota Taco Buffet

Dakota Taco Buffet

Just in time for National Taco Day! Throw a party and entertain your friends with this Dakota Taco Buffet recipe that is sure to be a crowd pleaser! 

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings 12


  • 1 1/2 lbs Laura's 92% Lean ground beef
  • 2 onion (diced)
  • 3 garlic (minced)
  • 1 1/2 tbsps ground ancho chile
  • 1/4 cup frozen corn kernels
  • 12 corn tortillas (warmed)
  • 8 roma tomatoes (stems removed and small diced)
  • 2 bunches fresh cilantro (chopped)
  • 3 limes (juiced)
  • 2 serrano pepper (small diced)
  • 3 cups small fresh pineapple (diced)
  • 3 avocado (pitted, peeled and small diced)
  • 1 tbsp cumin
  • 4 tomatillo (husks removed and washed)
  • 1 tbsp vegetable oil
  • salt and pepper (to taste)
  • 1/2 cup red onion (chopped)
  • 4 ozs queso fresco (crumbled)


In a medium bowl, combine all of the ingredients for the Pico de Gallo.

For the Pico de Gallo:

8 roma tomatoes, stems removed and small diced

1 onion, small diced

1 clove garlic, minced

1/2 cup chopped fresh cilantro 

2 tablespoons fresh lime juice

1 serrano, small diced

salt to taste

In another medium bowl, combine all of the ingredients for the Pineapple-Avocado Salsa.  

For the Pineapple-Avocado Salsa:

3 cups small diced fresh pineapple

3 avocados, pitted, peeled, and small diced

1 tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

1 serrano, small diced

1 pinch cumin

salt to taste

Place a large, heavy skillet over high heat.  Place the tomatillos on the pan allow to roast until charred on all sides, about 4 minutes per side.  Transfer to a blender with the 1/2 onion, 1 serrano, 1 clove garlic, and season with salt to taste.  Blend until all of the ingredients are well blended, about 3 minutes.  Transfer to a medium bowl.

For the Roasted Tomatillo Salsa:

4 tomatillos, husks removed and washed

½ onion

1 serrano 

1 small clove garlic

1/3 cup chopped fresh cilantro

salt to taste

Place another large, heavy skillet over high heat.  Add the vegetable oil followed by the Dakota Grass Fed ground beef, 1/2 diced onion, 1 clove minced garlic, ground ancho chile, and salt.  Cook the beef, breaking it up as you go, until all of the liquid evaporates and the beef is browned, about 7 minutes.  Add the corn, remove from the heat, and stir until the corn is heated through.

For the Tacos:

1 tablespoon vegetable oil

1 ½ pound Dakota Grass Fed ground beef

1/2 onion, diced

1 cloves garlic, minced

1 ½ tablespoons ground ancho

1/3 cup frozen corn kernels

salt to taste


Place the warmed tortillas in a tortilla warmer or clean kitchen towel.  Place the 1 cup cilantro leaves, ½ cup chopped red onion, and crumbled queso fresco each in individual bowls.  Serve the taco meat, tortillas, salsas, and toppings buffet style and enjoy!