Thursday 7/29 "Tacos"

Quick Fix with Robin Miller


Ingredients
• 2 cups leftover lasagna filling (already made)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cups diced fresh mango ($1.50)

1 large avocado ($0.50)
• 1 jalapeno pepper, seeded and minced ($0.07)
• 2 tablespoons minced red onion (already purchased)
• 2 tablespoons chopped fresh cilantro leaves (already purchased)
• 2 tablespoons fresh lime juice (already purchased)
• Salt and ground black pepper
• 8 taco shells ($1.09)
• 1 cup shredded Romaine lettuce (omitted)
• 1 cup grated Cheddar (regular or reduced-fat) (already purchased)
• 1/2 cup sour cream (regular or reduced-fat) (already purchased)


Directions
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, avocado, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.



Verdict: This was good and it used the rest of my big meat sauce pot. I loved the mango also--it added a really sweet flavor. And my kids ate it b/c they love mango. I didn't have fresh cilantro, I just used the tube stuff. Total cost: $3.16.