Taco in a Bag

During the freak freeze in Arizona my co-baristas at Starbucks were craving chili to warm us up (which I made this weekend and will share soon). One of the baristas added walking tacos to the cold weather food list. I'd never heard of them. He explained that they were taco fixings thrown into a bag of chips so that the diner could have a portable taco. (Because normal tacos aren't portable...?)

Today on Smart Dish their cooking segment featured Tacos in a Bag. It's destiny. I need to make these as soon as possible. Here's the video from the show:

Ingredients:

• Several individual size bags of Dorito's and/ or Fritos corn chips
• 1 lb. ground hamburger
• 1 bag of shredded cheddar cheese
• 1 med. size bowl of chopped iceberg lettuce
• 1 med. bowl of chopped tomato
• 1 can of black beans, drained
• (Any taco toppings you like)

Get Cookin'

Smash the chips with the bag still closed. Cut open the bag, pour in all the taco fixings. Eat (preferably while on-the-go).

Santa Fe Foldover

The night I made this Jesse told me I really like to make Mexican food because I make it a lot. So, here's the most recent Mexican recipe that goes out to you, babe! I think I know the reason I make a lot of Mexican food: beans! They're inexpensive, healthy and are packed with protein.

I modified a recipe from eatbetteramerica.com. The original said it could feed 3 people. I don't think so. Jesse and I ate the whole thing and were not stuffed. I'd double the recipe next time.

1 cup Bisquick Heart Smart mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned black beans, drained, rinsed
1/3 cup salsa
Handful of shredded cheese
Handful of shredded lettuce
Handful of chopped tomato
A spoonful fat-free sour cream

Get Cookin'

Heat oven to 375°F. Spray cookie sheet with cooking spray.

Stir Bisquick, cornmeal and hot water until soft dough forms. Knead until mixed. Roll dough onto cookie sheet, forming a circle like a pizza crust.

In another bowl mix beans and salsa and spread over the dough within an inch of the edge, again, like putting sauce on a pizza--leave a crust.

Fold edges over. Sprinkle cheese over beans.

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.