52 Dinners - Week 31: Don't Mess With Tex-Mex Fiesta
Taco salad is one of my all-time favorite meals.
It’s actually the first thing that I ever made for Bailey when we were first dating, and is probably what I’d choose as my last meal if I were on death row.
From the lettuce to the meat to the beans to the chips to the sour cream to the cilantro and beyond, it satisfies all of my flavor and texture desires on one plate.
It’s quick, easy, and inexpensive.
And there are no rules when it comes to taco salad.
These days my preferred construction method is lettuce on the bottom, followed by meat, cheese, and all the toppings.
I forego the fork and instead use chips two at a time to pinch and scoop the delicious pile into my mouth. It may not be pretty but it’s effective.
Nine friends came over last night for a Tex-Mex fiesta. We started with jalapeño poppers and several pitchers of frozen margaritas that I made using Adam's Berry Farm berries.
To make the poppers I cut off the jalapeño tops, scooped out most of the innards with a paring knife.
I used a pastry bag to squirt in a tasty cream cheese mixture with lots of lime and cheddar, sliced into bite-sized poppers (saving the tips for my salsa), breaded, breaded again, then deep fried.
After that, I fried up some churros tableside and served them in this gorgeous vintage Daher tin bowl. Not bad for a Monday night, I’d say.
Then we headed down to the party barn for a sunset taco salad bar and a couple magnums of rosé.
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