Food

Taco Tuesday!

Okay so this recipe is not for an actual taco. It’s better. Because it is less messy, and literally takes a blink and wink to make. Once again we rely on our trusty Penzey’s stockpile to produce a delicious meal with minimal effort. We really didn’t change much in this recipe except for shaking up the seasoning a bit!

There are all sorts of different textures in this Taco Soup, there are the crunchy chips, the melty cheese, the yummy veggies. Everything! Ugh, mouth watering now.

Taco Soup

  • Servings: 5
  • Difficulty: easy
  • Print
Ingredients:

  • 1 lb ground Turkey
  • 2 15 oz. cans Black Beans, drained and rinsed
  • 1 14.5 oz can Corn Kernels, drained and rinsed
  • 1 14.5 oz can Diced Tomatoes, NOT drained (I prefer unsalted as well)
  • 1 16 oz jar of Salsa (Pick your own heat level)
  • 1 ½-2 tsp Penzey’s Bold Taco Seasoning
  • Salt
  • Tortilla Chips
  • Shredded Cheese (We used the “Mexican” mixture)
  • Sour Cream

Directions:

  1. In a large pot, cook Turkey until well done
  2. Drain fat from pot
  3. Add Black Beans, Corn, Tomatoes (with juice), Salsa, and Taco Seasoning
  4. Cook for 5-10 minutes, stirring frequently
  5. Add approximately 16 oz of Water (conveniently the size of your Salsa jar)
  6. Add Salt to taste
  7. Cook for 20-30 minutes over medium-low heat
  8. Serve with crumbled Chips, Cheese, and Sour Cream
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Food

Spicy Sweet Potato Burrito

Do you know the difference between a Sweet Potato and a Yam? That’s great. California doesn’t. Among other things California does… oddly, they mess up Sweet Potatoes and Yams. I know this because in a hurry for an impromptu belated Thanksgiving Dinner I grabbed a Yam, instead of a Sweet Potato. Thinking it was a “silly old me” moment, I brushed it off. Until I went back to the grocer a few months later and my horrors were confirmed – they have Yams and Sweet Potatoes mixed up. This is consistent with almost all grocers in San Diego, save Target and Trader Joe’s. I feel like I am living in The Truman Show and everyone is laughing while I hold a Yam to the sky and yell “Why, God?! Why!” I even tried talking to the Produce Manager at the grocer and she said “No, Yams are orange on the inside and sweet. Sweet Potatoes, are white on the inside.” I wanted to grab a knife and slice open that tater, cook it in the deli, and make her do a taste test between a Yam and a frozen Sweet Potato fry. But I didn’t, because at that point I thought they might tackle me if I wielded a knife.

Yam Controversy aside, I love Sweet Potatoes. So much. I also love a company called Penzey’s Spices. It originated in C’s hometown, but now there are franchises everywhere. INCLUDING SAN DIEGO. Add that to the list of things I like about SD. Penzey’s sends out a catalog each month, we get two – I’m not sure why, and not only does it include a coupon it also includes lots of fun recipes that include Penzey’s Spices! One of these recipes was for a Sweet Potato Burrito, so I thought I would give it a shot.

Spicy Sweet Potato Burrito

  • Servings: 6 Burritos
  • Difficulty: Easy
  • Print
Ingredients:

  • 3 Medium-Large Sweet Potatoes
  • A dash of Salt
  • ¾ tsp Vindaloo Penzey’s Seasoning
  • ¼ tsp Sweet Curry Penzey’s Seasoning
  • Juice of ½ a Lemon
  • 1 ½ cups Sharp White Cheddar Cheese – grated
  • 1 15 oz can of Black Beans – unsalted or reduced salt
  • 1 15 oz can of Corn Kernels – unsalted or reduced salt
  • 6 Whole Wheat Tortillas

Directions:

  1. Preheat oven to 400 degrees.
  2. Pierce Sweet Potatoes with a fork and roast until soft. (Around 40-60 Minutes)
  3. Remove Sweet Potatoes from oven and let them cool.
  4. Reduce oven heat to 350 degrees.
  5. Line two baking sheets with aluminum foil.
  6. Combine Spices, Black Beans, Corn Kernels and Salt in a large bowl.
  7. When Sweet Potato has cooled slightly; puree, rice, or smash the insides in a separate bowl.
  8. When Sweet Potato is smooth to your liking, combine with other ingredients.
  9. Add 1 cup of Cheese to the mixture.
  10. Spoon mixture into Tortillas and top with remaining Cheese.
  11. Wrap Burrito tightly and lay fold-side down on baking sheet.
  12. Bake for 10-12 minutes, or until heated through.