I will often make a couple of large frying pans of the meat sauce. I will usually make them different. I like fairly hot sauce with lots of different meats, mushrooms and no onions. Some of my family likes lots of onions and green peppers.

I start with at least 3 types of meat
Hamburger, Sausage, Hot Sausage, Chicken breast, Bacon, Canadian Bacon, Kansas City Bacon, Steak.
I will cook these up separately in the two frying pans. I will drain almost all of the grease out of the sausage, bacon, hamburger and set the meat aside. I will chop up the meats. The last meat I cook up as it is finishing cooking I will add cans of tomato sauce. I will add in the same amount of water as tomato sauce. I use about 4 ounces of tomato sauce per pound of meat and the same amount of water. I then add those packets of taco seasoning usually about one per pound of meat. I do this before I add all the meat and vegies because I want to mix the seasoning into the sauce real well. I now add all the meat and other additions to the sauce and let this simmer until it gets to the desired thickness--usually about 15 to 25 minutes.

I differentiate the two meat sauces. One for the weak pallet and one for the spicy. If I am having lots of youngsters I will make the weak one pretty mild.

Chop up your onions, green peppers, mushrooms, whatever else you want to throw in. I have put in fresh corn, rice, almost anything. I try to have this all ready to add as soon as all the meat is cooked.

I try to cater a bit to my audience as to what they like but one skillet will have the meat sauce exactly the way I want it. One of the benefits of being the cook.

Here is where the Salad part comes in.
I buy those one pound bags of chopped salad. I buy about one bag per 6 people. I also buy the big bags of White corn tortilla chips. One bag per 6 people. If low salt is available I buy them. I also buy some hard taco shells, and soft flour shells. Then Ranch Dressing and rougfort or french dressing. Grated Cheese about one pound per 5 people.

I love a multiplicity of tastes and textures in every bite.

Take a hand full of chips. Lightly crush them by hand onto your plate.

Add a handful of Lettuce.

Add a sprinkling of cheese.

Add meat sauce.

Add more cheese if you like.

Add some Ranch Dressing.

Add some Roquefort Dressing.

Yes Yes I know you don't think you will like it. The tastes are amazing. If you want just make a little bowl to try the tastes together.

I put the taco shells out in case someone isn't willing to try this concoction. Also I always make extra meat so if more than expected show up they can have tacos.

This is a nice slant on a group meal. The options for your guests are The Taco Salad, a basic salad, soft or hard shell tacos. Hot and spicy or mild.

It is really easy being the host because it is easy and relatively quick to prepair and once served you can relax and eat with your guests.

Shopping list
Meats the more the better I buy about one pound per 3 people because if there is left over meat sauce I can freeze it for later.
Tomato sauce 4 oz per pound
Spice packets one per pound or check the packet
Mushrooms, bacon, onions, green peppers, garlic, etc.

Salad Mix 1 bag per 6 people.
Cheese (I like the Cheddar/Mozzarella mix and then I grate it) about 1 pound per 5 or 6 people.
Ranch Dressing
Roquefort Dressing
White Tortilla chips
Taco Shells