English Muffin Taco Recipe

Since the beginning of my relationship with Greg, I have chronicled all of our recipes in a little notebook. Each recipe comes with a story of the making and little anecdotes of our day-to-day life. One day, we’ll have enough to print out own little recipe book to share with friends and family.
So far, I’ve only listed the ingredients used and gave the recipes witty names. But now that I have a writing platform, I can properly chronicle our love recipes here.
My cooking philosophy
The feeling I love most in the kitchen is being able to open the fridge and whip up a good meal for my family quickly with tons of extras for lunch. I freely use shortcuts and substitutions. Like a witch brewing a potion, I like to play around with different spices and mixes. That’s why you’ll find my recipes are not so strict nor precise. Be creative in the kitchen!
The ingredients
For example, I had found an old pack of taco mix in the pantry the other day. Then, I remembered I had ground beef in the freezer. We also had tons of hot Italian sausages left, a staple of the Annie-Greg freezer. We still had our Lufa Farm tomatoes. Tomato sauce too. We had lettuce. We had red onions. We had cheese. It started to look like we had everything we needed for tacos.
Except taco shells. But we had English muffins!
I simply love the portability of English muffins. I blame McDonald’s and Tim Hortons for training me to NEED English muffins. I love how you can make a batch of anything on English muffins and have food ready on-the-go for the whole week in the freezer.
The instructions
1. So I started browning the beef as per the instructions on the packet.
2. Got to frying the sausages with some bologna thrown in the mix for fun.
3. Chopped up the lettuce, tomatoes, and onions.
4. Added a little bit of salt & pepper on the tomatoes.
5. Grated some cheese.
6. Pre-heated the oven (not too hot: enough to toast the English muffins slightly and melt the cheese. The rest of the meat is already cooked).
7. Sliced the muffins open and lined them up on a baking tray.
8. Swirled a bit of tomato pasta sauce on each, whatever sauce you have on hand.
9. Sprinkled each with lettuce.
10. Sliced the sausages.
11. Added them with the ground beef to each.
12. Layered with the tomatoes and the onions.
By now, it’s going to look pretty stacked and delicious. Keep piling it on.
13. Add the bits of bologna, and finally top everything with the cheese.
In goes the tray into the oven for about 5 minutes, and voila! Lunch for the whole week. One thing I should have done and didn’t do was pre-toasting the English muffins. Or else, if you freeze it and thaw it out, it can become a little soggy. I don’t mind it so much, but some people do, I suppose *cough cough Greg.*
How you can personalize your recipe
So there you have it, my easy peasy English muffin taco recipe. You don’t have English muffins? Use pita bread instead and make taco wraps. No ground beef? Use chicken strips instead. Want a spicier version? Add chili flakes to the taco mix or squirt some Sriracha on before adding the cheese. I didn’t put any set quantities, so eyeball the ingredients based on what you have and what you want to eat. Don’t limit yourself to this exact recipe. Go with what you have on hand and what tastes good to you. Make up your own crazy recipe! You’ll enjoy cooking so much more.

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