Shortage

I may have to blame Lauren on this one.

The other night, we met up at her place before running with her Team Challenge friends.

Because what good dish doesn’t start with sauteed onions and peppers?

It was after work and before dinner, so I walked into her apartment and almost died (it seems I’ve lately had a flair for drama).

“Oh my God, what is that smell? It smells SO GOOD in here.”

She had made tacos.

The only real seasoning used for the ground beef was Trader Joe’s taco seasoning. That stuff is cheap and amazing.

I instantly needed them in my life. Because I also realized later, while running with the group and hungry for dinner, that my trips for late night mexican after the bars have been at an all-time low. Concerning. And in need of correction.

As soon as possible.

When it comes to Mexican, I’m truthfully more of a loaded nachos/quesadilla/burrito/enchilada kind of gal. Or, in other words, I don’t like taco shells.

Everyone together now! Peppers, onions, black beans, corn and ground beef. My thinking? The more vegetables you throw in, the healther it becomes. So have at it!

They’re too crunch and messy and I’m too OCD for that nonsense.

Plus, I’m already a walking disaster. Who needs mexican food stains all over their shirt on top of that? Not this girl.

And because I sometimes have issues with wrapping burritos like a super star, I took a road less traveled and made a southwestern calzone.

Because sometimes a little mozzarella goes a looooong way. Bake those wrapped up babies just as you would a normal calzone – 350 degrees for 15 minutes. BAM.

Plus, on top of everything else, I just really love braiding the dough to make it look pretty.

Aesthetics are key.

Topped with salsa. Avocado would have been fabulous had I not forgotten to pick one up at the store…

And since wine seems to go well with traditional calzones, why not pair it with a southwestern variation?

Sure. A margarita or a beer may have gone better. But the wine bottle was open.

And I don’t discriminate.

The shortage of mexican (ish) food is no more.

Crisis adverted.

Whew.