Tonight’s Menu – Heading South of the Border

What’s on the Hectic Kitchen table tonight?

We’re in that gap between Thanksgiving and Christmas, and every night there is some activity of another. If it’s not a wrestling meet, it’s sports practice. If it’s not one of those it’s a vocal music concert. Or an office meeting. Or even an office party. Not to mention the trips to get the kids traveling home from college.

After a while, I’ve run out of acceptable slow cooker meals and the casseroles just seem to have gotten used too much. While nobody at the Hectic Household complains (they do get to eat every darn night), it’s been obvious that I’ve been in a bit of a rut lately.

So I dug out an old Slow Cooker Taco Meat recipe that I had. Then I wracked my brain as to what to do with the meat. I remembered by friends at MyFridgeFood and their Homemade Taco Shells. That got me started thinking it was time to zip towards the border (metaphorically speaking) and throw together a quick Mexican-styled meal. The added benefit is that the time in the kitchen was minimal around the immediate meal-prep…essential since we had a vocal concert that ran over two hours long!

To accompany the tacos, I made Microwave Spanish Rice, since it could cook while the tacos were in their final baking. Since we had some Easy Fruit Salad left over from the other night, that was added to the mix for the meal.

I topped it off with Lazy Man’s Sopapillas made from crescent dough. The honey and Cool Whip that joined the sopapillas was a nice pairing with the spicier tacos.

I didn’t get an Olé from the family, but there was very little to put away, other than the rice because (like an idiot) I made a double batch. Now I’m debating between freezing the rest or coming up with a casserole that uses the rice as a base. Hmmm…that sounds kind of good!