Dos taco’s de (Gringo style : )

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Nacho Momma’s Enchilada’s  transform into delicious Day 2 Taco’s 

 

 

 

 

For those of you who tested out the Nacho Momma’s Enchiladas, and have left overs, you are in the right spot! For those who have no idea what I am talking about.. go to https://mycrazygreenlife.com/2016/08/17/nacho-mommas-enchiladas/ and check it out!

This recipe came to fruition after spending the weekend at our Lakehouse with a house full of teenagers. Exhausting, but packed with fun. Like so many busy families, by the time we packed up and headed home no one wanted to cook. I checked the fridge and nothing jumped out at me. I didn’t want to order anything  on a Sunday night, nor did I feel like spending money on greasy , not so healthy food. Just like any other creative Mom, I broke out the leftovers and started getting creative! One thing led to another and this is what I came up with!

Instructions

Step 1: Place the leftover Enchiladas into a food processer and pulse 2-3 times.

Meanwhile, warm up taco shells of your choice. I chose hard, but soft will work.

Step 2: Prepare your toppings as desired: lettuce, tomatoes, onions, cheese (if you need more)  jalapeños, you know the drill.

 As a side dish I prepared some “dressed up” white rice

Photo Aug 21, 5 23 06 PM

Step 1: Cook organic white rice as instructed on package. I added the following spices to the water, before adding the rice.

  •    1/4 tsp. cumin
  •    1 tbsp. cilantro seasoning
  •    1/2 tsp. black pepper
  •    1/2 tsp. red pepper flakes

Cook for about 20 minutes and this will be a great addition to your Tacos! Enjoy.

– Carrie

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