Birthday taco mix

For my birthday today, I made a massive taco salad for breakfast. Lots of green, some carrots. Dressing was a 50-50 mix of extra hot roasted habanero salsa and organic peppercorn ranch. Added a big old plop of my taco mix I spent two hours making yesterday and topped it off with organic yellow corn tortilla chips I smashed in my hand.

Why do I say "taco mix?" I didn't use all meat, nor did I go with vegetarian. I used a two pound container of ground beef with a bag of frozen corn, a can of spinach and two cans of black beans to make a massive pot of taco filling.

I didn't measure my seasoning. Keep pouring it in as everything simmered under water:

- chili powder

- cumin

- garlic pepper

- paprika

- hot paprika 

Egg taco

In the middle of the blizzard of 2014, I'm still eating taco leftovers (and loving it!). 

Today I made a soft taco of scrambled egg, taco meat, extra hot salsa, corn salsa, iceberg lettuce, extra sharp cheddar and tomato.

Heavenly.

Brussel sprout taco

I've been on a taco salad kick the last few days because my mother in law brought taco fixings and I find this far more fun than hard shells. Iceberg lettuce, extra hot salsa, cheese, Goddess dressing (I don't have ranch, blue cheese or even sour cream), taco meat and the best part-- my home canned sweet and spicy corn salsa.

Tonight after work, I had the munchies and thought I'd have these leftover Brussel sprouts in a wrap with salsa and cheese. It hit the spot, though my husband thinks I'm nuts.