Wednesday, July 22, 2009

Tacos as backup

Tacos are a constant back-up meal in our house. Not only is it quick and a hit with everyone, but it usually turns into two meals. Tacos can be made in so many ways; you just need to play around with it to find what fits for your household.

Tacos, Our Style

1 pound ground beef
1 Taco Bell taco seasoning
Soft tortillas for the girls and taco shells for adults
Shredded cheddar
Sour cream
Additional optional toppings, including wedged tomatoes, diced bell pepper, jalapenos, bread-and-butter jalapenos, salsa, lettuce, onion, carrots and any other veggie that sounds good

  1. Cook the ground beef and prepare according to the directions on the Taco Bell seasoning packet.
  2. Spread sour cream on a tortilla or taco shell.
  3. Spoon beef on top of that, then cheddar cheese and any other toppings you want to add.

MEAL TWO: Mexi-cornbread
  1. Save any leftover taco meat and toppings.
  2. Prepare a boxed cornbread mix and add a can of cream corn.
  3. Stir taco leftovers into cornbread mixture.
  4. Pour into an 8x8 casserole.
  5. Combine 1 cup sour cream and 1 cup cheddar cheese, and drop the sour cream/cheese mix onto the cornbread mix.
  6. Bake according to the cornbread mix directions.

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