Vagabond Tales- Mama Mia It’s a Pizza

I have two guys in my life that I consider pizza chefs extraordinaire, our son Chris and my brother, Rick. Chris does his in his oven and Rick grills his. This was very good but not sure it would measure up to theirs. Whether it would or not doesn’t matter, we so enjoyed ours tonight. We hadn’t had a pizza for well over 4 weeks. Thought I might grill this one but we don’t think our gas grill is getting warm enough so it went into our oven! Still, it turned out pretty well since we were hankering for a pizza.

Dessert…we have been eating Florida fresh strawberries recently and this is a quick little dessert to change things up a bit. Don’t knock it until you try it. Hard recipe- strawberries + sour cream+ brown sugar. My Mom served them like this and we have them once or twice a season. Strawberry season isn’t too far away in a city near you.

Today was a bit chilly so we took kayaking off the table. Biking was the transportation of choice. They have such lovely paved roads throughout the park we just biked those. Practically had the roads to ourselves.

Several weeks ago, I made tacos as some of you might remember. My friend, Stacy asked for the recipe so I am going to share it here. I meant to do it earlier so we will just think of this as my food blog page.😁

Oven Tacos 🌮 This recipe makes 10-14

Ingredients-

1 pound lean ground beef or turkey

1 package taco seasoning or your own blend. I use Old El Paso

1 onion, chopped

1 can Rotel Tomatoes. We like it hot but any temperature that suits your pallet will do

12-14 taco shells. I found, for the first time, Old El Paso, Stand and Stuff shells. They worked well for this recipe because they stood right up to be filled and never tipped over.

2 1/2 cups shredded cheddar cheese. We like to use a combination of that and Jack cheese

Toppings- whatever you like…lettuce tomatoes, onions, sour cream jalapeños, salsa, black olives …

Preheat your oven to 400*

1. Brown the ground beef and onions …Onions should be transparent…Drain the fat off

2. Add taco seasoning, the whole can of Rotel tomatoes with all the juice, and 1/4 cup of water

3. Cook 5 minutes on range top until no liquid remains.

4. Pace your taco shells in a 9″x13″ pan- I line it with foil for easy clean up.

5. Use 1 1/2 cups of cheese and divide it between all of the shells, placing on the bottom of each. The rest of the cheese will go on top of the meat.

6. Divide up the meat and place on top of the cheese, topping with the remaining cheese.

7. Place in the oven for 15-18 minutes or until your cheese is melted.

8. Top with your selected toppings.

We made half one night and half the following night but for a large crowd this works so well even doubling it! Enjoy!