Last-minute Sausage TacosJenny
I was so proud of this meal — mostly because 20 minutes before it was plated I had no idea what I was going to make for dinner — really ZERO. Not that tacos are exactly a revolutionary idea for a family meal, but the speed and satisfaction quotient here outweighed any issues I had with the novelty. As usual, my six-year-old filled her taco shell with only cheese — but the rest of us went to town. — Jenny
1 avocado, halved and chunked
1/2 vine tomato, chopped or a handful of grape tomatoes, halved
2 to 3 tablespoons fresh cilantro, chopped
lime juice from 1/2 lime
2 teaspoons very thinly sliced and chopped red onion
salt to taste
2 spicy sausage links (I used pork, but you can use chicken, too)
2 tablespoons salsa verde or enchillada sauce
1 14-ounce can black beans
1/2 cup sharp cheddar, shaved or shredded
6-8 hard taco shells (such as Trader Joe’s organic)
Preheat oven to 425. Make guacamole by smushing all the ingredients together until it reaches a chunky, just blended consistency. Place on table.
Remove the skins from sausages and brown the meat over medium heat in a skillet, breaking up the meat with a fork. Once the sausage is almost cooked through, add sauce or salsa and keep stirring until cooked through.
Heat beans in a small saucepan.
Bake tacos in preheated oven 2 to 3 minutes.
Plate sausages, beans, cheese, lime wedges, and sour cream in bowls and cutting boards on table with guacamole. Serve each diner two taco shells and have them customize their fillings at the table.