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We love tacos in our house. They are easy to make, you can have endless variety with toppings and fillings…and if you feel like taking it up notch, you can make these fun sourdough bowls.
But first, sourdough.
I grew up all over Alaska. Sometimes we lived in cities, but I also spent a good chunk of my childhood in rural areas, including an Eskimo village located above the Arctic Circle. In Alaska, sourdough is what you make your bread out of, but a Sourdough is also the name of a veteran Alaskan (usually a man) who can live off the land or has homesteaded in Alaska for years. Sourdough is a way of life in Alaska. My mom has had her sourdough starter for twenty-eight years the man who gave it to her had it for twenty years before that and he told her it was starter from 1900!
Me and my brothers camping in Alaska. Why am I bundled in a winter coat while they just wear flannel shirts?! Mom?
My mom has given me her sourdough starter and I love to use it for bread, pancakes and biscuits. I use this recipe for my bread (if you don’t have sourdough, french bread dough will do just fine).
To make the sourdough bowls, I pinch of balls of dough about the size of a baseball and leave them on a greased pan to rise. When they have almost doubled in size, I add a slash across the top. This helps prevent air bubbles in the bread.
The secret to crusty loaves of bread is to spray them with water a couple of times during baking. The steam rising off of the surface causes the crust to harden. Don’t these look good?
Once your bread is baked and cool, cut off the top and pull out the middle. My kids devoured the middle of these loaves! Who doesn’t love fresh bread as a snack? Now for fun part, fill the sourdough bread bowls with all of your taco toppings.
Here is a super easy guacamole recipe for busy week nights:
2 two large avocados and
1/2 a 28 ounce can of RO*TEL Diced Tomatoes & Green Chilis
I mashed the avocados with a fork, poured in the tomatoes and mixed. No other seasoning is required because the RO*TEL tomatoes and green chilis have it all. Seriously, two ingredients to homemade guacamole? You just can’t beat that.
Taco night is a favorite for everyone in my house. Avi begged to have a bowl to put her taco salad in.
I was able to buy everything I needed from the Rosarita refried beans and RO*TEL Tomatoes and Green Chilis to my lettuce and avocado at Walmart. These make mid-week meals easy to prepare and delicious to eat. Add in a giant salad salad (everything is better with a salad) and dinner is simple and sure to please.
Week nights can be crazy-busy around here, so I try to prep as much as I can ahead of time.
Large family kitchen hack: when you return home from the store, prep all of your fruits and veggies for the week right then. Store them in clear containers in the fridge with a bit of water. While you’re doing that, boil a dozen eggs. These will be ready to grab as snacks or throw in a salad. This way you only make a big mess once. Not only does this make meal prep during the week easier, but I have found we are much more like to eat our veggies if they are clean and ready to consume!
You can find my Large Family Freezer Hacks here.