I’ve tried plenty of Mexican dishes in my life. Whether it’s been in a Mexican restaurant or at home, I have really liked most of them. But I have to say it makes a dish even more special when I can add something from my own garden.
It’s been a great summer so far for my zucchinis and I’ve been trying to find different ways to use them quickly, before they turn into these baseball bat sized monsters! I ran into this recipe from Everything Is Homemade by accident, and I am so glad I did. I wasn’t trying to find anything Mexican – in fact, the word didn’t even cross my mind when I thought of zucchinis, but this turned out absolutely delicious.
This Mexican casserole works so well as a taco filling that I can’t even tell you! I did enjoy it on its own, with some crispy corn chips – but when I reheated the leftovers for tacos the next day, my mind was blown. All those incredible flavors had come together in such a perfect way! Throw in a bunch of jalapenos and I was ready to die a happy woman!
Recipe and image courtesy of Everything Is Homemade.
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Quick Tip: Add diced jalapenos and some hot sauce, if you’d like a bit of heat in your casserole.