If you have read my post for yesterday you know that I am on my own here for about a week. Eating by oneself is no reason not to take the time to prepare something special. Today I made a taco salad for myself.
It started by making whole wheat tortilla bowls. A couple of tart molds and the Cuisinart® Oven Central® work great for that.
To keep the tortilla shell crisp throughout the meal I lined the bowl with a dry piece of ice burg lettuce.
I mixed a little ketchup and some fajita seasoning Faye had put together with some refried pinto beans. After heating the beans in the microwave oven I added shredded queso blanco and heated them another minute before transferring them into the bowl.
Next, I added chopped cilantro,
sliced red onion,
red and green sliced jalapeños,
sliced green olives,
sliced grapes tomatoes,
shredded queso blanco,
and finally, a dollop of sour cream.
But why stop there? I hadn’t used all of the chopped, sliced and shredded ingredients, so I piled the rest on top.
Homemade fermented hot sauce is an appropriate dressing for taco salad.