Taco Salad Night

So tonight I got creative with some ground beef, black beans, taco seasoning, and other stuff (romaine lettuce, blue corn tortilla chips, a perfectly ripe avacado, a little shredded montery jack cheese, and a spoonful or 2 of leftover salsa verde). The whole thing was dusted with some powdered cumin and garnised with parsley masquerading as cilantro since we didn’t have any. 🙂 

Dessert got a little too toasty, but was cinnamon sugar “chips”…flour tortillas brushed with melted butter and sprinkled with sugar, cinnamon, and a little salt. Bake at 400 degrees for 12-15 minutes, or until browned and crispy (but not quite as long as I baked mine. 🙂   ). Let cool, then break into smaller pieces and serve. I like to serve them with ice cream, but we were sans ice cream tonight!

taco-salad.jpg

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