My refrigerator and deep freezer has been called a “Food Museum” so I finally got around to cleaning out my fridge. I started by throwing out the old condiments. Some dated back to 2016. Pickle juice spilled on one shelf and dried up, so I had to use a knife to remove it.
On the next trash day, I can get around to cleaning out the deep freezer. In the fridge freezer, I found frozen food, dating back to 2017. Once I had a clear picture of the remaining, fresh foods, I could start planning my dinner menus for 1 to 4 weeks.
I am trying to get away with eating a Bacon, Egg & Cheese; Sausage, Egg & Cheese or Spam Egg & Cheese for breakfast. So now I eat Cottage Cheese with fruit, or Oatmeal with Orange juice. I am going to get away from a “Bread-based” breakfast and go for a Taco Mix up, using Corn Tortillas, Scrambled Eggs, Pepper Jack Cheese and Chorizo (veggie) crumbles: Burrito style. Not every day, but just to get out of the rut of eating Cottage Cheese or Oatmeal every day. That can get boring.
I like to mix up other food meals. After cleaning the fridge, I knew that I had a Pizza leftover from making Naan Puttanesca Pizza. I froze the remaining one. So what to do with it?
I thought about making Taco Style Beef Macaroni & Cheese or Frito Taco Pie. But I wanted something different and came up with a plan to concoct a Taco Pizza.
I love how food is so diverse, that it only needs a “vehicle” to bring the meal together. Instead of using a pizza crust, I have also made a Pizza Quiche with a pie crust as the vehicle. Or, for a smaller Thanksgiving meal, I have used the Stove Top Stuffing as the vehicle for an all-in-one dinner that uses a Turkey Breast, Oysters, Cream of Celery Soup and dried Cranberries. Come to think of it, the next time I do that, I need to make it into a Shepard’s Pie and add Mashed Potatoes on top.
- Ground Chuck, 1 lb.
- Beef Chorizo, recommended Cacique, 9 oz.
- Pizza Crust, recommended Stonefire Artisan Thin Crust Pizza
- Diced Tomatoes & Green Chilies, recommended Ro*Tel, 10 oz.
- Taco Seasoning, recommended Williams, 1.25 oz.
- Shredded Cheese, recommended Queso Quesadilla, 8 oz
- Taco Chips, recommended Doritos Salsa Verde, 5 to 7 chips per slice
- Olives- Sliced, Green & Black mixed, ¼ cup
- Jalapeno peppers, diced or sliced
- Sour Cream, recommended Daisy, 1 dollop
- Cooking Spray
- Pre-heat oven to 350, I also pre-heat the skillet and grill pan for 2 minutes before using
- Blend ground chuck and chorizo, then brown in pan
- Drain (Chorizo tastes great, but is very greasy)
- Mix Taco seasoning, Diced Tomatoes and Olives then add to beef
- Spray pan and heat Naan Pizza Crust for a few minutes on each side in a grill pan or skillet
- Move the pizza crust to a pizza pan and apply 4 ounces of cheese on bottom layer
- Add Beef Mixture on Top and bake for 15 minutes, then rest for 15 minutes
- Cut into 4 slices
- Crumble 5 to 7 Dorito chips on each slice
- Cover with 1 ounce of cheese and Jalapeno peppers on each slice (one at a time, as this will be 4 days of pizza for me). Only add the Doritos on the day you eat it, so the chips won’t get soggy.
- Put in Toaster Oven or Microwave to melt cheese for a few minutes
- Do a dollop of Daisy and then chow down on your Taco Pizza Nacho Mashup!
Recommended pairing: ♪Margarita Cha, Cha Cha♫! Daily’s Frozen Margarita Cocktail , 10 oz and Pepe Lopez Tequila 50 ml
Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook
PAPERBACK BOOKS BY SHALIMAR ALI:
The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)
The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)
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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)