I made some really excellent one pan cheesy tacos! Everyone went nuts over it, and there were no leftovers. I adapted a recipe from sweetcsdesigns.com. I read this amazing recipe and adapted it to my dietary restrictions. (I posted the link for reference, and I will also post what I used.)
I haven’t posted in a couple of weeks because I have been getting everything ready for my upcoming surgery on the 19th. I am having Chiari Malformation decompression surgery. For those who are curious about what exactly that is, here is the link.
Now back to the food! For my version, I used ground chicken instead of beef. To start off, I cooked bell pepper and zucchini until it was tender. I removed that from the pan and then browned the meat. After the meat was cooked, I added the veggies back in along with a tablespoon of tomato paste.
The fun part of cooking (at least for me) is the seasoning. I season to taste because I’m super unreliable when it comes to measuring it out. I go by the way it smells. I don’t usually use pre-kitted salted seasoning like fajita mix (although I do occasionally add unsalted fajita seasoning to enhance a dish). I prefer to mix and match until I have the right combination of flavors. I used ground mustard, chipotle, garlic and herb (unsalted), cumin, smoked paprika, turmeric, and salt to taste.
I let all the flavors marry for about 15 min on medium-low. When I feel like they are sufficiently hitched I add 2 cups of baby spinach and the juice of one lime. After the spinach wilts, I shred cheese over the top, let it melt, then garnish with green onions.
I put mine in little lettuce boats with homemade guacamole (avocado, lime, red onion, jalapeno, and salt), and Cholula hot sauce. The rest of the family used flour tortillas. In all, this dinner only took about 30 to 40 minutes of cook time. I will definitely make this one again!