Taco salad to feed 30 people how much of each ingredient?

Here's a recipe for a taco salad that can feed roughly 30 people. You can adjust the quantities of each ingredient depending on their preferences and appetites.

Ingredients

Meat:

- 3 pounds of ground beef or turkey

- 3 tablespoons of taco seasoning

- 1 tablespoon of chili powder

- 1 teaspoon of garlic powder

- 1 teaspoon of onion powder

- 1 teaspoon of cumin

- 1/2 teaspoon of dried oregano

- Salt and pepper to taste

_If you prefer, you can use a combination of ground beef and turkey, or choose one or the other._

Vegetables:

- 3 heads of iceburg lettuce, chopped

- 3 large tomatoes, chopped

- 3 large onions, chopped

- 2 avocado, diced

- 2 bell peppers (any color), diced

- 1 bunch of cilantro, chopped

- 2 cans of black beans, drained and rinsed

- 2 cans of corn, drained

- 2 cans of diced tomatoes

- 1 can of diced green chilies (mild or spicy)

Tortilla Strips:

- 1 1/2 cups of corn tortilla chips, crushed

- 1 cup of flour tortillas, cut into thin strips

- 1 tablespoon of olive oil

Cheese:

- 2 cups of shredded cheddar cheese

- 1 cup of shredded Monterey Jack cheese

Additional Toppings:

- Sour cream

- Salsa

- Guacamole

- Hot sauce (optional)

Instructions:

1. Cook the Meat: In a large skillet or pot, brown the ground beef, turkey, or a mixture of both. Drain any excess fat. Add the taco seasoning, chili powder, garlic powder, onion powder, cumin, oregano, and season with salt and pepper. Cook for another minute or two, stirring to coat the meat with the spices.

2. Prepare the Vegetables: Chop the lettuce, tomatoes, onions, avocado, cilantro, and dice the bell peppers. Open and drain the black beans, corn, diced tomatoes, and green chilies.

3. Make the Tortilla Strips: Heat a tablespoon of olive oil in a large skillet. Add the crushed corn tortilla chips and stir to coat them with oil. Cook until they are slightly browned and crispy. Heat another skillet and add the flour tortilla strips, stirring frequently until they are golden brown.

4. Assemble the Salad: In a large serving bowl or platter, layer the chopped lettuce, tomatoes, onions, avocado, bell peppers, cilantro, black beans, corn, diced tomatoes, and green chilies.

5. Add the Meat: Top the salad with the cooked ground meat, distributing it evenly over the vegetables.

6. Sprinkle with Cheese: Generously sprinkle the shredded cheddar and Monterey jack cheese on top of the meat and vegetables.

7. Add Tortilla Strips: Scatter the crispy corn tortilla chips and flour tortilla strips over the salad.

8. Serve with Toppings: Place bowls of sour cream, salsa, guacamole, and hot sauce on the side, allowing guests to add their preferred toppings.

9. Enjoy: Serve the taco salad immediately and let everyone dig in!