I must admit, sometimes we get stuck in a taco rut. Not that I don’t enjoy them – I do – but we always eat them the same way. Flour tortillas, fixings rolled in the middle. Until last week, that is. Same ingredients – different look. It’s some sort of cross between loaded nachos and a taco salad – and it’s delicious.
- tortilla chips
- taco meat (we used leftover filling from beef empanadas)
- any taco toppings, such as: diced tomatoes, diced onions (red or yellow), lettuce, spinach, shredded cheese, refried beans, etc.
- Heat taco meat in a saucepan on medium heat until hot.
- Layer tortilla chips, meat, and toppings.