BakeAwayGirl

This recipe was a find years ago, but I never remembered to take a picture for the blog until this last time.  It combines two delicious things into one.  As the name indicates, it is a combination of taco salad and pasta salad.  I will admit, I was skeptical at first.  First off, I'm not a fan of French or Western dressings (which this recipe uses), however it does work with the other ingredients. I've played with a few different ingredients, but the nice thing about both tacos and pasta salads is that you can add anything you'd like.  Besides the basics (taco meat, lettuce, pasta), I use cheese, black beans, and tomatoes.  You can do corn, any kind of peppers, or other types of beans.  This practically begs  for black olives, but I hate them so... no. Important:   We ate this the very first time without the crushed fritos.  We decided we wouldn't make it again.  Then we ate the leftovers with  the crushed chips and i...

Mine was a mess this time... but amazingly delicious! You'll never eat tacos the same way again!  At least we haven't.  With this cheesy, delicious pie, we no longer eat traditional tacos around here.  This is consumed (eagerly) with a knife and fork, and uses less tortillas than tacos. Now, the best thing about this recipe is it leaves a lot of room for customization.  Jeff and I have very different ideas of what goes in a taco.  I think the spicier the better, but he wouldn't enjoy that much, so we keep our taco pie very basic.  Remember that you can add whatever you'd like to yours! Taco Pie Adapted from here 1-2lb ground beef (or turkey if you're so inclined) Taco seasoning (and as much water as your seasoning packet calls for) 1/3 cup salsa 1/2 cup shredded cheese 2 large tortillas Enough cheese to cover the top (roughly 2 cups) Suggested Toppings: Shredded lettuce Jalapenos Diced onions Diced tomatoes Sour Cream Guacamole In...

Jeff and I were starving on Saturday, so I loaded up my Pinterest food board and went to work.  I've had things on there since I signed up about a year ago that I've just never tried, but I went for a new recipe anyway.  Most of those have ingredients that we don't leave around, so they are more of a special occasion.  Maybe I should just give up on those others... Anyway, these were deeeeelicious!  We usually have the ingredients laying around, so it was an quick, easy meal for us!  Even if it takes a trip to the grocery store, this is worth it.  There are no amounts because you make as much as you want to use.  Be aware, though, that if you use an entire can of black beans, you will have enough for about 10 tacos from the 6-inch tortillas.  They do keep fine in the fridge for a while if you cover them. Crunchy Black Bean Tacos Adapted from Endless Simmer Canned black beans or cooked black beans Diced onion Taco seasoning Corn tortilla...

I've had a little internal debate going on over the past two weeks.  I've tried a couple recipes only to discover that we didn't like them.  I wondered if I should post about the failed ones as well.  Well... they weren't failures, we just didn't care for them.  I didn't want this blog to be "Molly & Jeff's amazing cooking lives" because we make "eh" dishes plenty of times, but I also don't want to bore you with recipes that we didn't much like and who wants to try something with that kind of recommendation. So here's my disclaimer:  Sometimes we make lousy food, blah food, or boring food.  I'm not going to post about them because I want this to be a record of recipes I like so I can go back and find delicious things any time I want.  Ta daaaa... problem solved. Now, onto our delicious experiment last weekend... We're hosting the Superbowl party here next weekend, and Jeff didn't want chili or pizza or wi...