Stuff and Nonsense: Making Taste of Home's Tacos in a Bowl


1.19.2019

Making Taste of Home's Tacos in a Bowl

Taste of Home's "Tacos in a Bowl" feels like the ideal bitter January weekend, can't-be-arsed-to-do-proper cooking meal. Full of carbs and cheese, it is a delicious bowl of comfort. It took me about twenty minutes to make and the most labor-intensive part was chopping the onion.


I did make a few changes to the original recipe: Instead of using "¾ cup canned diced tomatoes, drained" and "1 cup water" I drained a 10 oz can of Huy Fong Sriracha Diced Tomatoes & Red Chilies, retaining the juice in a measuring cup and then adding water until I'd reached the 1 cup mark. To make use of what I already had on hand, I substituted Penzeys salt-free Arizona Dreaming seasoning blend for the regular, salty taco seasoning and Cabot Sharp Light for the regular whole-fat cheddar called for in the recipe.

This was a quick and easy lazy Saturday meal that tasted pretty great for what could have been an unsavory food fusion experience. Even The Husband, who complained it was "a bit spicy" (read: his mouth was on fire), liked it and said he would eat it again. But will I make it again?

Probably not. It was easy and tasty, yes, but not really ... necessary? I love ramen. I love tacos. I just don't feel I need to combine the two again. Also, and I don't know if this makes sense, but when I think about taco ramen bowls too hard, I get this unquiet feeling I've engaged in cultural appropriation and I don't like that feeling so ... no, I won't be making it again.