Mexican Made Easy

standard July 18, 2011 Leave a response

Blog recipe success this week! Even our Friday “leftover” pizza turned out surprisingly good (and not following any recipe whatsoever)! Two of my favorite recipes from this week ended up not coming from a blog or recipe either, despite the menu. I guess I like improvising too much!

Since living in Texas, I have discovered a few things about Mexican food: mild salsa is not spicy, guacamole is better than cheese, and homemade wheat tortillas are the perfect bread for any occasion. We eat Mexican food at least twice a week, as evidenced by this past week’s menu. It is always super easy and healthy whether we want tacos, nachos, or enchiladas (go make these! They were excellent and packed with nutrition). My absolute favorite way to enjoy our Tex-Mex favorites is this Taco Salad.

Tex-Mex Taco Salad

Serves 2

Ingredients:

  • 1 bunch of romaine, chopped
  • 1 c black beans
  • 1/2 c sweet corn
  • 1 Roma tomato
  • 1/4 c salsa
  • 1/4 tsp cayenne
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tsp cilantro
  • 1/2 tsp salt
  • guacamole
  • tortilla chips

Steps:

  1. Heat a non-stick skillet over medium heat. Mix beans, corn, tomato, and salsa in skillet and warm through.
  2. Add spices, stir, and let flavors meld for 5-10 minutes on med-low heat.
  3. Serve over romaine, top with guacamole, and eat with chips.

The bean mixture gets pretty soupy from the salsa, so the guacamole is the only “dressing” you need for this salad. Delicious every time!

Next recipe post from this past week’s menu: my all time favorite food – risotto! Stay tuned.