I'm not having a Super Bowl party this year, but this is a very good way to celebrate it without too much work. We eat lots of Mexican food here in south Texas. Depending on how much time, effort, availability of food and money you want to spend, you might want to consider serving all or some of the following foods. If possible, I would serve lots of different meats including ground beef with taco seasoning, beef and chicken fajita meats, shredded pork, fried and/or grilled shrimp and fried and/or grilled fish (fish tacos). Also be sure to serve corn and flour tortillas and crispy taco shells. For toppings have on hand shredded lettuce, diced tomatoes, both sweet yellow and red onions, black olives, stuffed olives, several types of shredded cheese, chili peppers including jalapeños, serranos and habaneros, sliced avocadoes, guacamole, sour cream, salsa, pico de gallo, and sliced lemons and limes. And beans (frijoles), pintos and/or black, frijoles soup and/or refried beans. I would skip the boxed Spanish rice. The Mexican restaurants down here serve yellow rice which I much prefer. Brown the yellow rice in a little oil with diced onions and garlic, then substitute chicken broth for water, and I add a can of drained baby peas and a can of diced tomatoes and green chilies, RO*TEL or Hatch. Both are very good. Also lots of chips served with chili con queso, guacamole, salsa and pico de gallo. And you might want to make up a big tray of nachos that can include meats, refried beans, cheese, etc. Jalapeño poppers would be good, i.e. peppers stuffed with cream cheese and wrapped in bacon and cooked. For drinks be sure to have margaritas, frozen, on the rocks, with salt, without salt, sliced limes and be sure to add a couple of green stuffed olives for an extra flavor. And be sure to use a good tequila. And Mexican beer served with sliced limes and salt is good. For desert fresh fruit, sopapillas, ice cream and/or flan. The following might be of some help. Ortega has some good suggestions. It states the following: A Taco Buffet When you have a taquisa (taco party), you can join in on the festivities because your guest fill their tacos to their own liking. Have both crispy corn taco shells and soft flour tortillas warmed and on hand. Then, let your guest choose from a variety of fillings: shredded beef, pork or chicken; different varieties of refried beans; a vegetable filling, such as, fried potatoes and zucchini with chiles; crisp, cool garnishes, such as, shredded lettuce, dices tomatoes, sliced radishes, sliced green onions, sliced ripe olives and fresh cilantro; an assortment of shredded and crumbled cheeses; sour cream and guacamole; and, of course a range of salsas to satisfy all tastes, from mild to fiery.

I've attached the recipe that I've used for a long time, adapted from Gourmet Magazine.....it also has heavy cream and lots of rosemary. I can tell you that it.is.freaking.delicious. I served stuffed mushroom caps, marinated garden veggies, puff pastry cheese bites as appetizers. Sides included steamed haricot verts in a herb butter, spring greens salad with lemony vinaigrette (served as a side, not a course), marinated garden veggies. Dessert was homemade lemon ice cream, chocolate dipped shortbread cookies, fresh fruit and berries. This was a meatless dinner, but I've also served the lasagna as a side with herbed baked chicken or a nice ham. Look at this recipe option.

Now that is a challenge. If you have a covered casserole dish that can go in the oven you could do a ratatouille type of mixed medley. Maybe not the 'rainbow' arrangement, but a variety of soft veggies sliced thin and arranged around a center of peeled new potatoes. Eggplant, yellow and green zucchini, a thinly sliced sweet potato, broccoli...things that will cook/steam very soft. Drizzle with a honey/lemon vinaigrette. A bit sweeter than normal. In the oven covered and cooked a bit longer, they will get really soft. The potatoes i would par-boil. They might try something they normally would not eat. http://www.makebetterfood.com/recipes/ratatouille-a-la-remy/

My husband's uncle used to carve the bird at the table and did a masterful job. She was a home ec professor and the food was wonderful. And he attacked that beautiful bird with great skill and aplomb. He picked the furthest from him, looked you in the eye and said "dark or white" and proceeded to slice a neat slice or 2 from the proper spot. Then he cut a hole in the turkey behind the ribs and in front of the thigh and proceeded to spoon out a spoonful of stuffing, adn your plate went back to you and the next plate was passed while you filled your plate with wild rice and mushrooms, and greenbeans with pearl onions squash souffle etc etc! Good food at Aunt Tiny's house!