I like Sam’s Club.
Visiting a Sam’s Club or Costco is like eating potato chips or M&Ms…you can’t eat just one…
…….or in the purchasing arena, you literally can’t buy just one!
The Captain and I recently went to Sam’s Club.
So of course, we bought a few things….really not much, because we wouldn’t eat a case of green beans in a year…even with guests!
I really prefer buying fresh green beans and produce… but you get the picture.
However, I did buy a 5 pound package of ground chuck as I had a plan for it, I wanted to make Taco Meat Grande’….More on that later.
The other evening we sat in my Secret Garden….Yes, it is my own little area where I have my devotions and quiet time, or perhaps the Captain and I have a small cheese board of goodies just before our dinner….regardless, we were discussing world events and whether to use red or black mulch around the hydrangeas, etc.
In Florida, mulch does not last for a couple years like it might up north…It fades due to the Florida sun, and it somehow gets mixed in with the top soil even though we put the black weed barrier under the mulch.
I think we can blame the sun again for that one.
However, I am quick to add that I tell the sun….that is quite all right because you are so perfect in so many other ways.
You are entitled to a couple minus features because you have so many plus features.
As you can see by the above photo…we went with the same ole’ same ole’ that we have been putting down in the Secret Garden as we have done year after year.
And that is ok.
I like it.
I love sitting quietly in my own private little space, sharing it with cardinals, mockingbirds, monarch butterflies and zebra wax wings.
So what does my Secret Garden and Taco meat have in common?
Well, it is at my little table in my little space that lots of decisions are made.
Whether it be tablescapes for this blog or meal planning for guests or whether to use black or red mulch….I can think clearly there.
It is the serenity, I love.
And the sound of the water fountain as it splashes over the side and cascades down to the next level certainly doesn’t hurt a bit. 🙂
This year I purchased two small pots of zinnias because they reminded me of my Mother and I put them in one of the two bicycles I have for decor.
I know…a creamy white bicycle for decor.
Actually, my yellow bicycle in the front of the courtyard is wearing a bit…also due to the Florida humidity and sun..but I think it will last one more season.
But I digress.
After the decision on the color of mulch, I made another decision at my small table.
What to make for our guests.
We are having guests from up North and I thought a quick taco salad for lunch might be perfect.
And who doesn’t like Mexican food?
I don’t believe anyone I know even though they may prefer one Mexican dish over another…mostly people like to eat some kind of Mexican food.
I like to make taco meat ahead and pop 1 pound packages of meat in the freezer for one of those evenings that require a quickie meal…like tacos, taco burgers, burritos, nachos, enchiladas or Help Yourself Taco Salad.
The below pictures are from a batch I made a few years ago, but the process is the same, so I am using the same pictures, thank you very much. 🙂
Just label your freezer bags with the date and you will be ready for any quiet thoughts you may dream up in your own secret area.
The great thing about this recipe is you can modify it to fit your tastes….perhaps you want to add Jalapenos or Cilantro or Green Chiles.
The choice is yours.
The Printable recipe below can be adapted to any meat you want to be a bit spicy and a bit Tex-Mex.
Make ahead of time and give yourself some extra minutes for those last minute meals.
That makes more time for other things.
Have a great and blessed day.
- 5 pounds ground chuck or sirloin (or you can use ground turkey)
- 1 large onion, chopped
- 1/2 cup ground comino or cumin
- 3 tablespoons garlic Powder
- 1 tablespoon Garlic Salt (to taste)
- 1 tablespoon fresh ground black pepper
- 1 7 3/4 oz can El Pato Salsa de Chile Fresco
- Brown the ground chuck with the onion until meat turns slightly pink
- Stir to assist with the browning of the meat and add cumin, garlic powder, garlic salt, and black pepper.
- When the meat is completely browned, add one can of El Pato Salsa de Chile Fresco.
- Simmer for about 10-15 minutes.
- Cool slightly before placing meat mixture into plastic bags.
- Label with name and date and freeze.
- This make ahead Taco Meat Mixture is a definite winner. You can add or subtract ingredients to suit your family. The key is to make it ahead of time when you can find the meat on sale. It is a win/win situation.