I call this "Um Yes - Taco Salad Thingie"

I call this "Um Yes - Taco Salad Thingie"

OK, so you guys know that I have been seriously craving Mexican food during my pregnancy. Tacos, burritos, chimichangas, nachos,  you name it. Mostly tacos though. I've been eating them so much that even though I am still craving them, I have been looking for ways to mix it up a little. So here is what I did with the leftover taco meat from this week for tonight's dinner. I call it "Um yes - taco salad thingie" - it is DEEEELICIOUS. Maybe the next time you make tacos you could double the batch so that you have some leftovers to make this. Do it.

Ingredients:
-3 cups taco meat (My recipe for taco meat is here)
-2 cups prepared white or Spanish rice
-4 oz. shredded Colby Jack or Cheddar Cheese
-2 cups shredded lettuce (iceberg or Romaine)
-1/4 sour cream
-Juice from 1 lime

Optional:
-Salsa
-Avocado

Add taco meat and rice to large pot on medium heat. Stir and add HALF of the shredded cheese once the meat and rice mixture is heated.

Lower heat to low and continue stirring until cheese is incorporated and melted. Remove from heat.

In small bowl, mix sour cream and lime juice. Voila - you have lime crema.

To Plate:
Add portion of heated taco/rice/cheese mixture to center of plate. Sprinkle some or reserved cheese on top of hot meat. Add shredded lettuce and the lime crema. You can also add salsa on top and plate with an avocado if you like.

Next - EAT. You are going to love the hot cheesy goodness with the fresh lime crema and lettuce (and avocado). Enjoy!

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Savory Parmesan Chicken and Spaghetti

Savory Parmesan Chicken and Spaghetti