it’s not cho cheese

I love to cook, but there are nights I’m in a big hurry to get something into my belly. Enter last night. I crunched some nacho cheese corn chips into salad bowls, topped with lettuce then tomato, olives, warm taco seasoned ground beef, shredded cheese, sour cream, and some green onion. I had a soft avocado and a half petrified lime so I smooshed the avocado and pummeled the lime to get enough juice to make some quick guacamole. It actually made a very tasty taco salad. I had some slightly wrinkly blueberries in the fridge so I cooked and thickened them to make blueberry empanadas. Also tasty.

I prepare my taco meat in big batches then freeze in these serving size disposable freezer pans. So handy to have ready to go on a busy night.