Taco Salad Calculator

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Equation / Last modified by KurtHeckman on 2019/09/13 01:00
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AndrewBudd.Taco Salad Calculator
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The Taco Salad Calculator approximates the amount of ingredients you need to serve taco salad to a given number of guests. It includes chips, meat, lettuce, and a variety of toppings.salad.jpg

INSTRUCTIONS:  Enter the following:

  • (n) Number of Guests
  • (I) Choose Ingredient
    • Chips, dressing,  Cooked Beef, Raw Beef, Cheese, Tomatoes, Salsa, Hot Sauce, Black Beans, Lettuce, Sour Cream

Ingredient Amount:  The calculator returns the amount of ingredient to serve the number of guests.

The Math / Science

Tacos are one of the absolute best foods for feeding a large number of guests, partly because they're delicious, and partly because they're easy. Essentially you set up the ingredients and your guests finish making them themselves so you don't have to! Taco salads are equally easy and just as delicious. The calculator has options for the amount of both cooked and raw beef. The raw estimate is higher because it cooks down. If you are estimating by the cooked amount you can assume the returned amount of cooked beef for your guests is approximately the same amount you would need for chicken, pork, chorizo, or any other main taco ingredient you wanted to use.

The amounts of ingredients are largely unchanged when compared to our Taco Bar Calculator. For the most part the amount of each ingredient is very similar to a meal of tacos. The main differences are tortilla chips instead of whole tortillas or shells, and more lettuce since it is technically a salad. It also has an additional ingredient for salad dressing. All the estimates are increased by five to ten percent to give a little margin for error. It is better to have left overs than to run out so if you prefer you can increase the amounts more to give yourself more margin.

In addition to the meat the calculator has options for chipd, dressing, cheese, chopped onions, chopped lettuce, black beans, hot sauce, salsa, tomatoes, and sour cream.

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