With all the excesses from the last couple of days, last night's dinner requirement other than quick and easy was that it had to be somewhat lower in calories. That extra 10 minutes on the elliptical yesterday felt like an eternity and I've no desire to have to up that to 20 minutes after I step on the scale this morning. Oh the joys of being inside a body that likes any excuse to bulk up.
Honestly, there's nothing special about this particular Taco Salad other than than maybe the shells, or certainly the homemade roasted vegetable salsa, or how about that dressing. OK maybe it was a little special after all. It certainly tasted good.
The shells are simply flour tortillas that I draped over some large soup cups and baked in a 400 oven for a total of 10 minutes. Half way through when the outsides were crisp and golden, I removed the soup cups and flipped the shells over, then continued baking them until they were firm and golden brown - proof positive there's no need to deep fry tortilla shells.
As for the salsa, I cut 3 large very ripe tomatoes in half and put them cut side down on a sheet pan along with a half red onion, cut into large pieces, 2 whole chilies, one jalapeno and one serrano (remove the stems before they hit the food processor) and a half a seeded red pepper, also cut side down. It all went under the broiler for 10 minutes until everything was nicely charred then hit the food processor along with 3 cloves of garlic, a bunch of cilantro and the juice of 2 Mexican limes. A few pulses, a little salt and pepper, some extra hot sauce and the salsa was ready. I chilled it super fast by putting it into a stainless bowl and shoving it into the freezer. The salsa method's from John Conley's book, Salsa Brava Cocina and the great thing is you don't even have to take the seeds or membranes out of the chilies....and no it wasn't super hot. For some reason I can't seem to find really hot peppers right now or maybe it's just that my taste buds are fried.
Building the salad was a cinch - shredded romaine lettuce next in the shell followed by ground beef cooked with GASP, packaged taco seasoning mix and a half a chopped onion, shredded cheese, salsa and the finale...the salad dressing, which was sour cream mixed with a little salsa.
That was it ...dinner was done. The only problem was that by 9 bells, I was wishing I'd made that apple cake I've had my eye on, and I'm still wishing it as we "speak". Darn.