So, how was ya’all’s weekend? Father’s Day, we had a grand day. I said I’d post yesterday’s dinner menu today, so as to keep it a surprise from The Bull. I like to do edible gifts for him, so this year he got a BBQ meal! Beef steaks (usually we make moose steaks, but hey–beef is a nice treat!), marinated and grilled; grilled “baked” potatoes, and green salad. Our dessert plans (which I’ve posted before) had to be held for another day due to our busy day and late dinner (hopefully Monday or Tuesday.) Oh, and we had other gifts for him too–lots of little things all day long.
Monday: Leftover beef steaks, sliced in sauce, and stuffed in pitas with lettuce and tomatoes.
Tuesday: Sloppy Joes on hoagie rolls with carrot sticks.
Wednesday: Dinner at church.
Thursday: Breakfast for dinner: eggs, toast, fruit.
Friday, Kids’ night: Taco salad. This was a HUGE hit last week, so we’re doing it again this week AND I’m feeling overly generous. . . I’m posting the recipe below.
Saturday: Spaghetti with meat sauce.
Sunday: Cheesy chicken and noodles with some random veggies.
Looking for a little menu love? Try over at Org Junkie’s place.
Taco Salad with Homemade Tortilla Chips By Purple Moose
1/2 pound ground beef, or beef strips
2 T or 1/2 packet taco seasoning
1 cup dried beans (soaked and cooked) or 1 can beans. Reserve liquid.
1 teaspoon oregano
1 teaspoon salt
2 pounds, 6-inch corn tortillas
Shortening, bacon grease, or vegetable oil
Garnishes: grated cheese, shredded lettuce, diced tomatoes, sliced black olives, diced onions, salsa, sour cream, whatever you like
1. Dump the meat and taco seasoning into a pan and simmer until hot.
2. (Not-so-quick method) Melt some shortening or bacon grease, or heat oil, in a cast iron skillet. Dump in the beans, oregano, and salt, and mash with a potato masher until thick and hot.
2. (Quick method) Dump the beans into a bowl, add oregano and salt, and microwave for a minute. Mash with a fork. Heat again another minute or two and mash until beans are smooth like refried beans.
2. (Even quicker method) Open and heat a can of refried beans.
3. Cut the tortillas into 6 or 8 wedges (a pizza cutter works great for this.) Heat the shortening (or bacon grease or oil) over medium heat. Fry the tortilla wedges in hot oil about 1 to 2 minutes; turn and salt to taste. Fry another minute; drain on paper towels.
4. To serve: Pile chips on the plate, add refried beans and meat and garnishes.
Serves 5 or more, depending on appetite.