Yesterday was a long day. By the end of the day, I had a deep craving for a luscious mango margarita. My only problem when I have these kind of cravings is that I HAVE to eat Mexican food with them, regardless of what has been cooking in the crock pot all day. Margaritas and spaghetti just do not go well together. Thankfully, this is an easy meal to whip up!
San Diego, hands down, has the country’s best Mexican food. It is authentic, fresh, cheap, and delicious. On the rare nights where I am just not feeling up to make dinner, I send my husband to the local taco stop, which is our version of fast food.
Another benefit to leaving so close to the Mexican border, is that we have access to all of their delicious ingredients. One of my favorite ingredients is chipotle in adobo sauce. The spiciness and smokiness add depth to any dish. I have used it in chocolate cakes, dips, chili, and salsa.
Last night I made one of my husband’s favorite meals, Chipotle Chicken Tostadas. Although, I make everything from scratch, it is a rather easy meal to put together. I usually put the beans on in the morning, but you can just as easily use canned beans.
- Make or purchase refried beans and heat till hot
- Make or purchase Tostadas (deep fried corn tortillas, also very simple to make)
- thinly slice 1 cup iceberg lettuce
- 1/2 cup sour cream
- 1/2 cup shredded cheese