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Let’s taco ’bout Mexican food for just a minute here, y’all. My husband and I can seriously throw down when it comes to Mexican. Enchiladas, quesadillas, chalupas, #4 chicken taco supreme combo with a large coke, etc. It makes no difference to us. You name it, we love it! And if you throw some queso and jalapenos into the mix? Have mercy!
And because we love it so much, we try to make it a point to prepare these types of meals at home on a regular basis. I’m telling you, as soon as my daughter is old enough to start eating the food that I prepare (she’s only 11 months), I’m establishing non-negotiable Taco Tuesdays in this house. It’s definitely happening.
I absolutely love to cook, and if you’ve been following my posts you know that I love to share recipes that tend to be Southern inspired. This post is no different, other than the fact that this one is really, really Southern. Like, South-of-the-border southern. Oh yeah mis amigos, it’s gonna be good!
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