I’m finally starting to get in the mood for fall. The weather is starting to cool off here, and our garden is slowly thinning out. The transition from summer to fall is never easy for me because, in my opinion, the produce available during summer is the best out of the entire year. While I’m sad we won’t be able to walk into our backyard to grab tomatoes right off the vine, I am excited about the cool weather and abundance of squash.
In that time of not-quite-fall-but-summer’s-not-over, I turn to meals that are good any time of year. We love Tex-Mex, and we’ve made these taco pizzas at least three times in the past month or so. We even got to use one of our Virginia Sweet tomatoes to top them.
These tacos have a crispy corn tortilla base that’s topped with mashed pinto beans and then a layer of ground beef (or turkey) and cheese. After baking, a cool cilantro yogurt sauce is spooned on top to finish them off. Though these were a bit messy for Clara to eat (she almost always turns pizza upside down), they were a big hit with all of us. They come together in no time, and you can cut down on dinner-time prep by making the beans and meat ahead of time and simply topping and baking when you’re ready to eat.