Beef Tacos

This is my second taco post and one we enjoy it at least once every 6 weeks or so. I often say that Mexican food, like Italian food, is much of the same ingredients put together in different ways. This taco meat is a good base recipe to use in tacos, quesadillas, or even nachos. And I’ll even use it in a Mexican Lasagna next week.

I came up with this recipe to stop having to buy the packets of taco seasoning. I love pre-made things like that in a pinch, but why not come up with my own seasoning blend so I know what’s in it! I make once recipe of this and it lasts my husband and I all week. The beans and corn make this an even more affordable meal and stretch the taco filling. In fact, sometimes it will last more than one week, in which even I re-mold it into a casserole of some sort the next week.


Roasted Peppers & Veggie Tacos

I’m so excited to share this post with you! It’s actually a two-in-one post, because I’ll show you how to make your own roasted peppers and combine them with a few other things to make veggie tacos. Now, I won’t lie, there are times when I do take the shortcut of buying a jar of roasted peppers, but when you have the time to make your own, it’s worth it! And so easy!! Really – I mean it! You also have more of the smokey, roasted flavor and get more bang for you buck! This is a great technique to have under your belt….or your apron…since we are cooking here.


Our Best Bites’ Quick & Easy Black Beans

Let me just start by saying that I am huge fans of Our Best Bites! Sara and Kate are two moms who love to cook. Their recipes are a good mix of quick and easy, healthy, and fun to make. I’ve been following them for about a year and have loved every recipe of theirs I’ve tried.

Alright, now on to the food! I love black beans and I happened to be looking for a good go-to recipe based on canned beans that I could incorporate into my taco night menu. My brother is a vegetarian, so veggie tacos were something that I’d been wanting to make for a family dinner (hint – next and last of this Mexican series of posts!). I happened to be looking at Sara and Kate’s site and found this recipe. I modified it a bit to my liking and we make these at least once a month at our house. I use two big cans of beans and we eat off that batch all week in nachos, tacos, and quesadillas. These are even great served as a dip with chips.


Southwest Frittata

Finally, my first breakfast post! Breakfast is my favorite meal of the day. That’s mostly due to the fact that I LOVE eggs! I love them fried, scrambled, hard-boiled. Yum! Omelets, burritos, hashes – and there’s some sort of cheese in each one which pretty much makes it twice as good. I could eat breakfast every meal of every day and not get tired of it.

What is a frittata? It’s the Italian version of an omelette. It reminds me of a quiche without the crust. My husband loves it because it’s equal parts meat, veggie, cheese, and egg. This recipe is based on the technique used by Cooks Illustrated, but I’ve changed up some of the ingredients to go with our Mexican theme. This is a technique that once you know how to do it, you can change the ingredients out and add a bit of whatever you like. This is a great Saturday morning hunting-through-the-fridge-to-see-what-little-bits-of-veggies-and-leftovers-you-can-find recipe.


Mexican Corn Salsa

The next few posts will all be Mexican food related! Being in Texas, Mexican is probably our favorite cuisine, second only to Italian – because you can’t beat fresh pasta and it’s in my blood! Once you’re armed with a few simple recipes, you can make anything from quesadillas, tacos, nachos….the list goes on and on.

I’ve been working on this recipe for about 2 years. I began the journey after going to Tin Star Taco Bar. They make excellent tacos and they have a corn salsa, similar to this one, that my husband loves. We could go there and if this is all he had to eat, he’d be perfectly fine.

So every time we plan a mexican menu, I try to get a little bit closer to perfection. This is as close as I’ve been able to get, and I think it’s pretty good. You can use it to top tacos, add it inside quesadillas, or grab some chips and dig in. This is best made the day before you serve to let all the flavors meld.