I don’t know about you, but all these pre-Cinco de Mayo grocery sales have definitely gotten me in the mood for Mexican food.
Our little garden is growing like crazy. We now need to pick lettuce almost every single day.
The natural solution? Vegetarian Taco salad of course! (At least for Husband and I. The girls aren’t really into salads yet so they got nachos.)
It was super easy, fast, & delicious. Pretty much a perfect meal!
Step 1: Brown the “meat.” (Like always, I used vegetarian protein crumbles but ground beef or turkey would work just as well.) Add taco seasoning & water according to package directions.
Step 2: Chop the vegetables. I was out of onions or I probably would’ve added some. Princess was very proud to slice the olives all by herself. Trouble “assisted” by being the taste-tester. I was amazed there were any left for the salad!
Step 3: Nachos: Layer the chips, cheese, & some of the “meat” on a cookie sheet or pizza pan. Bake at 350 degrees for 5-10 minutes, until cheese is fully melted. Sprinkle with veggies & serve with sour cream and salsa.
Step 4: Salad: Layer the lettuce, broken tortilla chips, “meat,” veggies, & cheese. Top with sour cream and salsa.
I also had a bunch of fresh mint ready to pluck in the garden and one last lemon from our lemon tree so I thought I’d try making a Lemon Mojito. It turned out pretty good. Husband liked it better than a regular mojito; I think I still prefer lime. But they’re made the same way (Sorry, no measurements–you’ll have to experiment a little!):
Step 1: Chop up some fresh mint; place in bottom of martini pitcher
Step 2: Cut lemon into small wedges; place in pitcher. Add some sugar.
Step 3: Pour in some white rum; using wooden spoon, muddle ingrededients.
Step 4: Add soda water; pour into glass over ice. Mmmmmmm…..
Have a great weekend!
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