A variation on the taco theme…

Ingredients

• 1 box Zatarain’s Spanish Rice
• 1/2 can of Rotel (or Mexican-style diced tomatoes, chilis and lime juice)
• 1 can of Bush’s Low Sodium Black Beans
• Fresh Cilantro
• Salsa (fresh if possible — check the deli at your local grocery store)
• Corn and/or Flour Tortillas
• Taco Seasoning*

This makes about 8-10 tacos

Instructions

Cook the rice according to instructions on the package, adding 1 cup of instant rice and the can of Rotel. Note, this will probably make more rice than you’ll need for the tacos, so you can serve it as a side dish or refrigerate leftovers and eat later — or add another can of beans and more torillas!

While the rice is cooking, put the can of beans (do not drain) into a small sauce pan and heat, adding taco seasoning to suite your taste. Chop cilantro.

Layer ingredients atop a warm tortilla of your choice, flour or corn. I warm my tortillas on a heated griddle pan on the stovetop — turn heat to medium, then once pan is hot, turn down low and warm the tortillas slowly. Top rice and beans with cilantro and salsa.

* I make my own taco seasonings, but your favorite packet mix will probably work. My particular taco seasoning, if you wanna use the same ingredients, features chili powder, garlic powder, two kinds of fajita seasoning (one salt-free, the other mesquite-flavored), and dried cilantro.

Tacos are a wonderfully versatile dish, and here’s proof…

Ingredients

• 1/3 of 1-pound bag of frozen, shredded hashbrowns
• 3 tbps of corn oil (or canola)
• 2-3 medium-large jalapenos
• 1-2 ripe roma tomatoes
• 1/2 small onion
• 3 eggs
• 1 large (or small) Hass avocado
• salt to taste
• 4-6 flour tortillas (fresh if you can get them)
• 4 slices of bacon

Instructions

Dice the jalapenos, onion and tomatoes, and cut avocado into thin slices.

Cook four slices of bacon, let cool them crumble.

In a medium/large skillet, put the corn oil in the skillet and set heat to medium-high. Once the oil is hot add the hash browns. When they begin to soften, mix in the onions and jalapenos. Once they are done, remove from heat and stir in the tomatoes, and salt to taste.

In a small skillet, scramble the eggs.

Layer ingredients atop flour tortillas, top with cheese and salsa of your choice.

I love the taste of poblano peppers and came up with this recipe to showcase them:

Ingredients

• 1lb ground chuck (pork or turkey)
• 4 large poblano peppers
• 3/4 cup cheddar cheese
• 3/4 cup Monterey Jack cheese
• 1 small ripe tomato
• taco seasoning (to taste)*

Avocado Sauce Ingredients

• 1 ripe avocado
• 1/4 cup sour cream or plain yogurt
• 1 cup milk
• onion powder (to taste)
• garlic powder (to taste)
• salt (to taste)
• 1/2 tsp. of hot pepper sauce (Tabasco)
• 2-3 Tbsp. of lemon juice

Pepper Instructions

Roast peppers under oven broiler (450 degrees), approximately 10 minutes on each side of pepper, or until skin blisters. Remove peppers from oven and bundle in foil for several minutes to let them steam, then peel, split on one side and de-seed.

Meat Instructions

Brown meat in medium-sized skillet then add the taco seasoning and stir. If not enough moisture to stir in seasoning well, add a little water. Once peppers are roasted and prepped, and meat prepared, place the peppers in an oven-safe dish, stuff peppers with the meat mixture and top with cheese. Bake for about 10-15 minutes until cheese is melted.

Avocado Sauce Instructions

Peel avocado and mash to a smooth pulp. add sour cream (or plain yogurt), milk, onion powder, garlic powder, pepper sauce, and lemon juice. Blend until smooth.

Serving Instructions

Top with a tomato slice, avocado sauce, and serve.

* I make my own taco seasonings, but your favorite packet mix will probably work. My particular taco seasoning, if you wanna use the same ingredients, features chili powder, garlic powder, two kinds of fajita seasoning (one salt-free, the other mesquite-flavored), and dried cilantro.