After spending a day tiling the kitchen, Abbey and I didn't have much energy for anything elaborate for dinner. We had a pretty successful recent taco night (a kid favorite), so there were Mexican-y leftovers in the fridge. In just a few minutes I whipped together a tasty taco salad. Here's what I did:
-toasted taco shells on the frypan. Just a couple minutes per side with the pan on 325 F.
-meanwhile, I rinsed, drained, and chunked up half a head of iceberg lettuce.
-warmed up some leftover refried beans in the microwave
-sliced up a couple of tomatoes from the garden, plus half a cucumber
-I mixed the veggies with the lettuce and heaped it on top of some taco shells, broken into pieces
-doused that in salsa verde (and in my case, both salsa rojo AND salsa verde)
-topped that with shredded cheddar, a scoop of beans, a spoonful of premade roast red pepper strips, slices of fresh avocado, and dollop of greek yogurt.
voila!
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