The ongoing culinary challenge of last week was to make sure I was accommodating the vegetarian preferences of a portion of the guest crew. On the Fourth of July, which fell on Thursday, a doable way to balance the varying palates seemed to reside in two versions of sheet pan nachos: one with seasoned taco meat, and the other without. By the time you pile on enough Mexican cheese, plus onion and corn and black beans, and if there's a generous dollop of lime crema and/or avocado lime sauce to go with it, one might just have a shot at keeping the supper crew satisfied. With an outside RealFeel of 105°F, maybe something spicy was less wise than I initially thought, but fortunately the gang was willing to overlook my underthinking it.
Sheet Pan Nachos loosely inspired by "Loaded Sweet Pork Sheet Pan Nachos," from Elyse of Six Sisters Stuff. [Published 14 March 2018]
Taco-Style meat depended partly on "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.
"Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]
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