A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Friday, February 18, 2011
Tortilla Taco Bowls
12 flour tortillas
1 lb ground turkey or lean ground beef
can of black beans, drained and rinsed
jar of good salsa
shredded cheddar cheese
ranch dressing or other salad dressing for drizzling
optional: guacamole, chopped onion, black olives, sour cream
Preheat oven to 350 degrees. While preheating, microwave tortillas for 30 seconds. Press tortillas into each cup of a 12-cup muffin tin; it's easier to tear them in half, then assemble each bowl with two pieces. Bake for 10 minutes.
Meanwhile, brown turkey or hamburger in large skillet, drain if necessary. Add beans and salsa and simmer for about 10 minutes, stirring.
Add a big spoonful of meat/bean/salsa mixture to each tortilla bowl. Top with cheese, lettuce, tomato etc. Drizzle with dressing.
*You can make the mixture on the weekend, then reheat it while you're making the tortilla bowls. It would also freeze well.