Monday, October 13, 2008

Sunday Night's Dinner

Last night we had a Mexican fiesta, complete with a frozen margarita. I layered spicy refried beans with a taco-seasoned boca crumble bake with onions and peppers, and topped it with my favorite nacho cheeze sauce. I baked that in a round, glass Pyrex for about 20 minutes and then topped it with shredded iceberg and served it with a simple, fresh guacamole and some chipotle cream. We ate it in big scoopfuls on chili lime chips from Garden of Eaten.

Thank god all of the cupcakes are finally gone.

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