Walking Tacos

Food in a bag is fun.  Our church makes walking tacos to sell at our church "tent" in late summer at a local event in a nearby town.  They don't use tomato sauce in theirs but I like it saucy so I added it to mine.  It helps everything blend together when you stir.  If you really want to ditch the clean up, use a plastic spoon or fork instead of a metal one you have to wash. 

Walking Tacos

1 pound ground beef

2/3 cup diced green peppers

2/3 cup diced onion

8 ounce can tomato sauce plus 1 can water

2-1/2 teaspoons taco seasoning

4 dashes cayenne pepper (more if you like it spicy!)

4- 1 ounce size bags of Fritos corn chips or Doritos Nacho Cheese chips

Toppings:

shredded Mexi-blend cheese, cheddar, or Chihuahua cheese

thinly sliced lettuce

sour cream

salsa

cheater's guacamole

Cook beef, green pepper, and onions until veggies are soft and the beef is cooked through. 

Add tomato sauce to pan then fill can with water and dump that into pan also.

Simmer for 20-25 minutes or until liquid is almost gone.  It still needs to a be a little saucy.

Time to start layering. For individual bags of chips* open them on their side with a pair of scissors.   They put so much air in bags anymore you will have plenty of room for your toppings.   If you are using Doritos you will want to give your chips a smash to break them up a little.

Sprinkle in some cheese.  I like to add cheese now so when I add the meat the heat will melt it!

 Next is the meat mixture.

 Lettuce. 

 Sour cream.

 More cheese.

 Salsa and guacamole if you feel like it.

Stick a fork or spoon in it, stir and enjoy!  

If you don't want to buy the bags you can layer all your yummies into a bowl.  Just as good, just not as fun!

*(The best I could find for a single size sack was larger (4 oz) without buying several bags together so I had to cut it in 1/3 and dump out some chips to make it equal an individual size.)

Gluten Free Buttermilk Berry Muffins

These muffins are soft and fluffy.  I send them to school with my oldest daughter as a snack to replace the fruit grain bars that contained gluten. If you aren't watching gluten you should be able to sub you regular flour back in for the amount I put here. 

Gluten Free Buttermilk Berry Muffins

2 cups flour (I used Jules GF flour)

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup frozen berries (I used blueberries and raspberries)

1/4 teaspoon salt

3/4 cup buttermilk

1/3 cup canola oil

2 eggs

Combine dry ingredients.

In separate bowl mix together liquid ingredients.

 Add berries to flour mixture

 and mix until coated.

Dump into liquid and mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) I filled mine fairly full. 

Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

Eat now or freeze for another time.

Foodie Friends Friday Linky Party #78

Welcome to the Foodie Friends Friday 

HEALTHY CHOICES Party!!

Last week's recipes that received the MOST CLICKS!!  Thanks for checking out my CHEESECAKE PANCAKES!!