Mia-Approved Mexican Cuisine

Let's just have a moment of honesty, here: I'm not big on Mexican food. I will certainly comply with our friends when they want to have Mexican dinner night or go to a local Mexican style restaurant, but salsa and guacamole don't make my mouth water. Last night, however, while perusing through Target for fans to cool down our sauna of a house, Mexican dinner inspired me. It was the tacos, actually. They looked delicious and from there, I created the rest. This meal will be recycled into our dinner menu.

Mia-Approved Mexican Plate

1 pack mini pre-made chicken tacos (found near the other dinner-ready foods)

1 can black beans, drained and rinsed

1 can shoepeg corn, drained

1 can chick peas, drained and rinsed

Shredded carrots

Shredded Mexican blend cheese

mixed greens

Pineapple Mango Salsa

90-second Spanish rice (if desired)

Preheat oven 425 degrees. Place mini chicken tacos on baking sheet. Bake for 6 minutes thawed (8 min frozen). While tacos are baking, on two plates, separate bed of mixed greens. Top each pile of greens with black beans, chick peas, corn, carrots and finish with sprinkled shredded cheese. Scoop Salsa on the side. Add 1/2 serving of Spanish rice.

Pull chicken tacos from oven. Let stand 1 minute. Add to plate, and serve!

Yum :)