Recipe Group Selection: 19, April 2014 ~ I admit to being a little weirded-out about the thought of potatoes in my Mexican food. I tried it anyways, and we loved the combination. I halved the recipe and it made more than enough for the 3 meals for my husband and I. That's a good thing, now he has lunches this week! We did not find the meat the least bit spicy despite the chipotle peppers and adobo sauce. When serving, I layered the shells, shredded lettuce, the meat mixture, cheese, tomatoes, avocado, sour cream and a squeeze of fresh lime juice. A wonderful meal that will be a great summer addition to our menu when feeding a lot of people at the lake. Thanks, cookingmakesmesmile for sharing your recipe. This was a very good recipe group pick this week.
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Recipe Group Selection: 19, April 2014 ~ I admit to being a little weirded-out about the...