Happy National Taco Day!
In honor, I taco'd it up with a grande shrimp taco and taco soup!  :-0
The thing about this taco is that it is so large, that if not held and eaten right can turn into a mess and then you might end up eating the rest like a taco salad. You could also grab a for or spoon and eat it like a taco salad for a bit, then take some mighty bites! 

Ingredients:

• frozen shrimp -8 (thawed & cooked with avocado oil)
• tortilla
• frozen corn (thawed)
• salsa - 2 tbsp
• green chiles - 1 tbsp
• pinto beans - 1 tbsp
• cheddar- as much as you want
• sour cream - as much as you want
• lime juice - a dash
• avocado oil - some for cooking shrimp & green pepper
• garlic clove (or powder)- a small cloves or a couple dashes

Spread oil on tortilla, use prop to have an open fold and bake for 10 min at 450- let sit. Cook and saute shrimp, let cook and finish devine. Start layering your taco with ingredients of your choice. I started with spinach, then salsa & garlic, then beans, then corn, tomatoes, shrimp, green chilies, cheddar, sour cream, juice. Sprinkle with cilantro. Then.....eat the yummy big thing up! ;-0
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Taco soup ingredients:

• garlic cloves - 1 or 2
• tomatoes - as much as you want
• green chilies - 2 cans
• 1 green bell pepper - sauteed
• red onion - sauteed
• salsa - 1/4 cup
• 1 cup of water
• taco sauce - 1-2 tsp
• cilantro - 1 tsp or more
• oregano - 1-2 tsp
• 1 tsp chili powder (not too much to make it taste like chili)
• 1 tsp cumin
• bay leaf
• thyme - dash
• coriander - 1/2 tsp

Add ingredients to slow cooker. Set on low for a few hours, or high for a couple. Stir, taste test....enjoy!

Another Sunday of cooking it up & watchin a little football. Cooking.... :-).......watching the Browns...... :-(
That should have been a win. No thanks to our kicker!
Now this taco chili is kickin and making goals with my taste buds!

What's in it:

• slow cooker
• 1 can pinto beans
• 1 can of black beans
• 1 large or 2 small tomatoes
• 1 summer squash
• 1 medium onion
• 1 red bell pepper
• 1 lg or 2 sm garlic clove
• 3/4 jar of salsa (mild or medium)
• 1 tbsp taco sauce
• 1-2 tbsp chili powder
• 2 tsp cumin
• 1-2 tsp coriander
• 1-2 tsp oregano
• 2 tsp cilantro
• 1-2 tsp pepper

Chop and mix everything into slow cooker. Slow cook on high for 1 hour the low for 2ish hours (less time with smaller SC pot. Serve.
While chili is in the SC, decided to make tortilla chips so I can have my taco chili and have a chili taco salad! :-)
Cut up tortilla bread, coat with avocado oil, season with garlic and pepper. Add to foiled pan and bake for about 10-15 minutes at 400.
At first I just dipped the chips in SC chili. Then made a bowl of taco chili with chips. Decided to add cheese and sour cream. Add lettuce too to make it a chili taco salad! :-) Yum!