Let’s start with a fiesta
Here we go y’all!! FIRST BLOG POST! Here’s the idea…
About 15 years ago for Christmas, my sweet momma gave all 4 of us kids a blank cookbook and said she would fill it with all our favorite recipes she makes – when we moved away from home she would give it to us so we could have our favorite dishes right there with us. My 13 year old self was thinking REAL COOL MOM where is my REAL gift!? But today, my 28 year old self adores this treasure.
There is some gold in this cookbook y’all. And still a lot of blank pages for me to add my own recipes that my new husband loves, and maybe pass it on to our own future kiddos some day. A lot of the recipes on this blog will come from it, and I hope to create a few to add along the way.
I’m starting off easy with two of my favorites from this book that would be great to make for any sort of Mexican fiesta. Both are super easy and come together for a quick taco Tuesday type of thing. The taco ring is so simple – I don’t have kids but I’m sure the kids would LOVE it. The beans are just a slightly fancier version than straight out of the can and come together quickly – the red wine vinegar gives it a delicious tang. My mom would make these for me often in high school and I would devour them like the ravenous hormonal teenage girl that I was. Here we go:
Taco Ring (recipe verbatim from the book, but I tweaked a little and will specify in directions)
1/2 pound ground beef, cooked and drained
1 package taco seasoning (or make your own with chili powder, cayenne, paprika, cumin, whatevs)
1 cup shredded cheddar cheese
2 Tbsp. water
2 (8 oz each) crescent roll dough (I only used one)
1 medium bell pepper, diced (I did not use)
1/2 head lettuce (I did not use)
1 small onion, diced
1 medium tomato, diced
1 cup salsa
1/2 cup pitted black olives, sliced
Preheat oven to 375 degrees.
Combine meat, seasoning mix, cheese and water.
Arrange crescent triangles in a circle on round cookie sheet or pizza pan. Bases should overlap in center and points go to outside. There should be a 5 inch diameter circle in the middle (mine was a bit smaller as I used only one package of crescent rolls).
Spoon taco meat over rolls. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered.
Bake 20-25 minutes or until golden brown (mine baked for about 20 and was perfect).
Top with any condiments/above ingredients you want! CHOW DOWN.
Serves 8 with original directions – mine served one hungry girl and one large hungry man with 1 serving of leftovers (I’ll say 4 servings)
Smashed Pinto Beans (recipe verbatim from the book, I cut everything in half and it worked great)
1 medium onion, chopped
1 tsp olive oil
2 garlic cloves, minced
1/2 cup tomato sauce
2 (15 oz) cans pinto beans, rinsed and drained
1 cup beef broth
1 Tbs hot sauce (more if you like a lot of heat)
1/4 tsp salt
1/4 tsp ground cumin
1/2 tsp pepper
1-2 Tbsp red wine vinegar
Sauté chopped onion in hot live oil in a Dutch-oven over medium high head – 5 minutes or until onion is tender.
Add minced garlic and sauté one minute.
Stir in tomato sauce and remaining ingredients
Bring to a boil; reduce heat and simmer 8ish minutes.
Mash bean mixture with a potato masher until thickened, leaving some beans whole. (This step is not require if you don’t have a potato masher or don’t like the texture – I’m sure the flavor is just as fab!)
Serves 12 – 6 if you cut it in half like I did!
*I won’t lie. I had full intentions of adding more photos to this post but I’m just getting a handle on this blog life and was having trouble.. Will improve with time 🙂
Cheers and enjoy!