Print Page

Email story

In the carpool line again. I figure I spend 40 minutes each afternoon just sitting in the car, waiting. And since we're not allowed to talk on cell phones in the carpool line I read the newspaper, open mail, jot notes, but mostly think about what's for dinner.

A really smug feeling comes over me if I put a pot roast in the oven or chicken in the slow cooker in the morning. But most of the time, I have not. Which means dinner will be Mexican because my kids love Mexican food of all flavors, and we keep the makings for it close at hand. We roll leftovers (pot roast, grilled chicken, black beans and cheese) into burritos, layer flour tortillas with taco ingredients in a pie pan and bake it, or make an easy taco ring. Here's a recipe from my friend Barb, busy mom and great cook, who places seasoned taco meat into a ring of refrigerated crescent rolls, folds them over the filling, then bakes it until puffed and browned and beautiful.

If you try out this fantastic (and fast) dinner recipe, share the results and your own doctoring tips with everyone on the Dinner Doctor side of the Community Board.

To see the entire recipe for Barb's Taco Ring, click here