Tonight, BYU plays an long time rival, Utah State University. We come into this game with two shutouts, our last two games, and an undefeated season. It is my very humble, or not, prediction we shall finish the season undefeated. Okay, quick, where's some wood? Knock, knock. Okay, we're good.
Back to the point. Family and friends are joining us tonight to watch the game and we're breaking out one of our traditional football game meals.
Taco Salad. My mother taught me to cook as a child, and I have continued to hone that craft. When I began attending BYU, my roommates really couldn't cook. They were great women and have remained lifelong friends, but cooking was not their strong point . . . really. They were championship volleyball players and really good at what they did.
But Michelle, one of the volleyball players, could cook two dishes that I recall. Both of which I adapted and adopted as one of my one. And yes, you guessed it, this is her version, tweaked by me, okay, majorly tweaked by me, of taco salad.
2 lbs. of Lean Hamburger
Once browned, add:
2 Packets of Old El Paso Taco Seasoning (by far the most flavorful)
Follow the directions on the packet and let simmer.
2 Cans Rosarita Refried Beans (Old El Paso are flavorful as well)
Shred and Dice:
Place all of the above in separate bowls, including:
3 Avacados, peeled, pitted and diced
Dash of Lemon Juice
Scoop of Sour Cream
2 Dashes of Seasoning Salt
Whip until creamy.
Return to the Neighborhood.