Tacos, tacos, and more tacos

My family loves tacos. It is one meal we can make quickly and almost every week. So when the kids asked for tacos for dinner the other day I told them to take out 4 lbs. of burger meat to thaw while I was at work and we can make them for dinner. Well, they thought that meant 4 packages. Needless to say when I got home they had taken out 8 lbs. of the burger.

Since it was all thawed and the kids had started browning it before I got home. We were now making 8 lbs. of taco meat. Like I said we love tacos, but not to eat for a whole week. I ended up freezing half of it for another day. I still had quite a bit of meat even after all of us ate so I got creative to use it up over the next day or two. You can also do this with chicken or turkey for your meat of choice.

I have a very hard time with gluten so I eat corn tortillas instead of flour. Now if you have ever had corn tortillas you know they do not hold up very well for a soft taco. So, I cut some up into triangles to make chips for nachos.

I covered the bottom of a cast iron pan with avocado oil and when it was hot I gently dropped the corn triangles into fry into chips. I then set them on a paper towel after letting them drip into the pan first to absorb any excess that did not drip off when taking them out of the pan. You can also season with your favorite seasoning while they are still moist from the oil as they dry.

I have found that corn tortillas are great for turning into chips, tostadas, and toasted quesadillas. I love nachos they are my go-to snack after a night out with the girls. You can have them so many ways and they are packed full of nutrients.

After I had all my chips prepared, which does not take very long. I would say 10-15 minutes. I warmed up some of the taco meat and placed it in the center of my dinner bowl. I arranged all the chips around the meat and added all my other toppings. I chopped up some kale, green onion, and avocado. I did put a small amount of shredded cheddar, Greek yogurt, and homemade salsa as well.

Some other toppings I have used are; red onion, spinach, broccoli sprouts (microgreens), jalapenos, swiss chard, chives, and tomatoes. Create your own desired mixture of toppings and have fun with this delicious dish.

Another great quick meal I make with the leftover meat is crunchy mini tacos. I use 3 small corn tortillas, cheese, and taco meat for the completely basic ones. When I want to get some more vegetables in there I will add alfalfa sprouts, chives, broccoli sprouts, pico de gallo, or some beans.

I put some olive or avocado oil in a cast iron pan, not too much and not too little, just enough to coat the bottom of the pan. I lay down a corn tortilla and start adding my meat, cheese, and any other vegetables I want on the inside. I put everything on one side of the tortilla. Once I have all my ingredients in there I fold one end of the tortilla over and let the bottom crisp up for a couple minutes. After the bottom side is all nice and crispy to your liking flip that bitch over and crisp the other side. After you have it all nice and crispy place it on the cutting board and repeat the process until you have made the amount you want.

I like to use Greek yogurt, salsa, and avocado or guacamole for dipping them in. Use whatever dipping sauce you prefer or just enjoy plain.

Let me know if you try any one of these recipes. Tag me on Instagram @the_wellness_blondie or share on my Facebook page @thewellnessblondie. I would love to see how yours turn out and any suggestions you have!

💖,

The Wellness Blondie

I would love to know, what do you think?