Taco Pan Pizza

There are two foods that we really really love in our house.

First we love, tacos. Basically we kind of exist on them. We are never far from throwing ourselves a little fiesta. Anytime you can pair dinner with guacamole, salsa, and chips it is a good things. So tacos grace our table frequently.

Another favorite in our house, is probably a favorite in the majority of households with four boys, or kids, or anyone who likes to eat. The second favorite in our house is the oh-so-popular pizza. Sometimes we order in. Sometimes we do take and bake. Other times we make our own. Truth be told, there is even occasionally the frozen variety in full, bagel bite, or roll form.

So when a taco and a pizza fall in love, what do you get?

Well Taco Pan Pizza of course.

Of course.

This pizza is delicious! The cornbread crust adds just the right sweetness and texture. The crust may have been one of my favorite parts. This Taco Pan Pizza was a big hit with the family. I mean I kind of knew it would be because of the you know pizza and taco thing.

If your family like tacos and pizza, then I would highly recommend you make this Taco Pan Pizza. Seriously SOO yummy.

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Shrimp Tacos

These Shrimp Tacos are ridiculous! Ridiculously awesome. Ridiculously easy. Just ridiculous I tell you.

Let me tell you a little story about how I was introduced to these lovely shrimptastic tacos.

First, a little back story. I am not a huge fan of shrimp. Or at least that is what I always thought. In the last couple of years I have had a few encounter with shrimp and much to my surprise I really rather liked it. Now all of those times the shrimp was fried. So naturally I liked it, because well who doesn't enjoy things fried?

The answer--very few of us do not enjoyed things fried.

I still convinced myself that I did not like shrimp unless it was fried.

So that is my back story. Fascinating I know. Jump to a few months ago when I was introduced to these awesome Shrimp Tacos.

I was in my backyard hanging with the Little Men. They were playing and playing and playing some more. We had already been outside all afternoon. As they kept playing I realized I hadn't even started dinner. Oh well, no one was complaining.

My backyard neighbor saw us outside and walked on over. Our yard is gloriously open to several other yards and our neighbors are just as glorious. She walked on over and we chatted for a bit. We chatted about Summer days. We chatted about how we both loved being outside in the sunny weather. Then it came up that I loved being outside so much that I hadn't even planned dinner.

Then she told me about her dinner and how yummy it had been. You guessed it, her dinner had been shrimp tacos. I said, "Oh yum!" She said, "Hey I still have some, let me go make you one!"

Then we went back and forth with the obligatory, "No you shouldn't" and "I insist".

The conversation ended with her running into the house and bringing me out a plate of shrimp tacos.

They were delicious. So delicious, I called her a week later and asked her how she made them. Then I made them for the whole family. The whole family loved them.

I have now made them several times. You know what this means? I guess I like shrimp.

I played around a bit and a new addition I made to the recipe was adding a bit of avocado sour cream. So good!

Give these Shrimp Tacos a try. They are so delightful.

Shrimp Tacos

1 pound of small/medium shrimp, peeled and tails cut off
1 Tablespoon butter
1 Tablespoon olive oil
1 Tablespoon minced garlic
McCormick's Grill Mates Mesquite Seasoning
1 packaged Spanish style yellow rice, prepared
shredded cabbage
shredded cheddar cheese
sour cream
1 ripe avocado
corn tortillas

Prepare the avocado sour cream by mashing up one ripe avocado and mixing in 1/4 cup sour cream. Salt to taste. Set aside.

Heat the olive oil in a saute pan over medium high heat. Melt the butter. Add in the garlic and saute for a minute. Add in the shrimp. Toss. Then let the shrimp cook on one side for 2-3 minutes. Then turn over and cook for another 1-2 minutes until the shrimp is pink. Sprinkle generously with the Mesquite seasoning. Toss to coat. Let cook 1 more minute. Remove from pan.

Serve shrimp immediately over a warmed corn tortilla. Layer the corn tortilla with a spoonful of rice, shredded cabbage, shredded cheese, 4-5 shrimp, and a dollop of avocado sour cream.

Go ahead and make yourself a couple. They are just little tacos after all.

Enjoy!!!

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Barbacoa Tacos: Slow Cooker Saturday

We really like tacos at our house. Like really, really, REALLY.

While I love a good traditional taco along with the next gal, I grow a little weary of having them every time we want tacos.

That means a little variety is in order.

So far some of the varieties we have loved are Shredded Chicken Tacos and Shredded Beef Tacos. Yum!

This new variety, Barbacoa Tacos, is equally delightful.

I will be truthful that they are a wee bit on the spicy side. That is due to the delightful chipotle peppers that go into it. So you can either adjust it to make it less spicy, you can slather them in sour cream and guac, or you can make the kiddos some quesadillas while the adults scarf down on the Barbacoa Tacos.

Anyway you choose to serve them up, you should. Every one needs a little fiesta once in awhile.

Just add pico, some guac, and an indulgent helping of tortilla chips. Oh, and if you want, open up a yummy Mexican soda. After all, it is a fiesta, even if it is just a fiesta at the dinner table.

Seriously. Yum.

I insist you make these. I mean, I don't want to be pushy, but really I am just looking out for your taste buds. They should really get to experience these.

Ole'.

Slow Cooker Barbacoa Taco
adapted from Top Secret Recipes

4 pound chuck roast
2 Tablespoons vegetable oil
1/3 cup apple cider vinegar
3 Tablespoons lime juice
2-3 canned chipotle chiles (or less for less spice)
2 teaspoon minced garlic
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1/2 teaspoon  ground cloves
3/4 cup chicken broth
3 bay leaves

tortillas
cheese
lettuce
pico de gallo
guacamole
sour cream

Make an adobe sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender until smooth. Set aside.

Trim excess fat off of the roast. Heat oil in a Dutch oven or large skillet over medium heat. Sear the roast on each side until browned, about 3-4 minutes a side. Transfer the roast to a slow cooker. Pour the adobo sauce over the meat. Next pour in the chicken broth and add in the bay leaves.

Cover and cook on low for 6-7 hours.

Take out and shred. Skim the fat off of the liquid. Add the meat back into the liquid. Cook another 30 minutes with the lid off.

Serve over tortillas with the toppings of your choice.

Enjoy!

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Frito Taco Stack Up

One of our family go to meals is tacos. We pretty much love them. I am often trying to revamp our family favorite meal into other types of recipes.

So far we have added Taco Casserole and Taco Soup.

Now we have another taco inspired recipe for family dinner. This one is amazing and was an instant winner with the whole family!

Meet Frito Taco Stack Ups.

Well, hello there my delicious little friend. You are like a delightful fiesta on top of possibly the world's best chip ever. So, yeah I like Fritos.

Fritos are the base for this taco revamp. The taco meat mixture has a little more umph than regular taco meat. The pinto beans and corn kind of rock this dish. Adding corn to a basic taco dish really makes it yummy. Then just like a taco, you top this lovely taco stack up with shredded lettuce, cheese, sour cream, and a splash of hot sauce.

Yeah, it is perfect.

This meal also can be portable simply by opening a lunch-sized bag of Fritos and serving all the makings in the bag and dropping in a spoon. Bam! Taco in a bag.

Anyway you make it, it is yummy and family friendly.

Frito Taco Stack Up

1 lb of hamburger
1 1/2 teaspoon minced garlic
1 8 oz can of tomato sauce
1 can Rotel
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed

Fritos, either individual bags or portions from a regular bag
shredded lettuce
shredded cheese
sour cream
hot sauce

Cook hamburger and garlic in a saute pan. Drain.

Add in the tomato sauce, Rotel, chili powder, cumin, oregano, and salt. Stir to combine. Turn heat to low and cover. Allow the mixture to simmer for 20 minutes, stirring occasionally.

Add in the corn and beans. Stir. Allow to cook for another 10-15 minutes. Stirring occasionally.

To assemble the taco stack up, layer a pile of Fritos on a plate. Top with about 1/4 cup amount of taco mixture. Top with lettuce, cheese, and sour cream. Drizzle hot sauce lightly over the top.

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