Who Hacked Into My Blog and Uploaded a Recipe???

The tectonic plates of Casa de Cushman shifted a bit last week. (Using the word 'tectonic' is proof I've watched too many syndicated episodes of The Big Bang Theory.) Mr. Cush's work scheduled changed from 10 a.m. - 7 p.m. to 7 a.m. - 4 p.m. We are both loving this for multiple reasons: 1) it keeps me from sleeping in, 2) he likes coming home and having time for yard work, 3) Mr. Cush can once again play head chef in the kitchen.

It's no secret that I'm so unfortunate in the kitchen that I'm not even a decent sous chef. However, we had a mutual agreement that the spouse first arriving home each evening would be in charge of dinner. Since Mr. Cush wasn't ever in the door until 7:30ish, our dinners had consisted of a lot of frozen pizzas and Birdseye frozen dinners under my direction. (I've already told you about my awesome skills of dumping things into pans and calling it dinner.)

So on Mr. Cush's first day of heading home at 4 p.m., the first thing I requested was Hot Taco Salad. (This might seem like a random choice, but let me state now that TACO-FLAVORED DORITOS are involved.)

This recipe is honestly so simple that even I could create it … it's just so much better when Mr. Cush makes it, though.

Hot Taco Salad 
1 lb. lean ground beef
1 package taco seasoning mix
1 10 oz. can tomato paste
1 14 oz. can black beans (drained and rinsed)
2 cups shredded Mexican cheese
1/2 full-size bag of any Doritos
Extras: Lettuce, tomato, avocado, sour cream, salsa

SIDENOTE: Usually I have a strict five ingredient limit … if any recipe has more than five ingredients, I probably won't consider it. (So that's why this recipe is saved for nights when Mr. Cush prepares dinner.) If I can't pronounce anything in the recipe, I immediately discard it, and if I have to go a specialty store? Oh, hell no. 

Directions:
1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, black beans and tomato paste. Reduce heat and simmer for 15 minutes.

2. Sprinkle the Mexican cheese over the skillet and let it melt. Crush half the bag of chips and spread the broken chips atop the skillet. The whole dish will 'firm up' a bit.

Completion of Step 2

Once you've served the dish, personalization begins. It's fun to have a little 'topping' bar set up for this where you can customize your Hot Taco Salad with some shredded lettuce, tomato, avocado (we add avocado to everything in our home), sour cream and salsa.

Customize it to your liking!

We're not picky eaters, so we pile everything
onto the dish before serving it.

Better than Birdseye on any day that ends in 'y'!

Bon appétit!