Last Saturday was a full workday for me, spent with the incredible group of people in the latest—and final— cohort of masters students in Educational Leadership at High Point University. Its funding got wiped out by Elon Musk, and it is a loss of criminal proportions that we will no longer have this excellent pipeline for preparing incredible leaders to take on principalships in high-need schools. Once the day had wrapped and I came home both energized and also ready for downtime, I fell back on an easy solution to the dinner question: tucked-away frozen taco beef, the remainder of a red onion, some black beans, and plenty of Mexican cheese, all to settle atop tortilla chips spread across a sheet pan for a simple take on nachos. I am usually guilty of overindulging when this shows up on the plates, and that night was no different.
Sheet Pan Nachos seriously modified from "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]
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