We’re Giving Tacos a Twist You Can’t Resist!
Do you ever have those days (or weeks) when supper time rolls around and your mind literally just goes blank? You have no idea what to make, nothing looks good in the fridge or pantry, and you’re about thirty seconds away from just throwing in the towel and ordering a pizza.
Well, if I’m being honest that happens more than I’d like to admit. I like cooking, but on my time and when it strikes my fancy, which isn’t always 5:00 on a Tuesday. But I’ve got hungry little mouths to feed and have gotten pretty good at scrounging up ingredients to throw something edible—and sometimes even tasty—on the table.
Fortunately, my oldest son is actually great at coming up with dinner ideas when mine is totally blank. He’s especially fond of breakfast for dinner—he’s got making French toast and scrambled eggs down to a science—but has helped me scrounge together some of my best last minute meals.
And as everyone in our family is huge Mexican food fans that’s where our minds seem to wander first and what inspired this particular dish. I have to admit I was skeptical when I first started putting it together but was quickly won over.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: This recipe works just as well with shredded chicken—just make sure it’s shredded finely enough to stuff into the shells.
Photo attribution and recipe courtesy of: Aleisa Daily.
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