Now that we’re done with summer vacations and everyone is getting back into the swing of things, it’s time for a little weeknight meal inspiration.
After the first day of school last week, I found myself with a pound of ground beef, a block of cheese, a bunch of pantry staples and not a single idea for what to make for dinner. Conjuring one of my favorite problem-solving questions — “What would Mom do?” — I pulled out tortillas, salsa, taco seasoning, and canned corn and black beans and made what we called “Mexican lasagna,” a childhood comfort food that I realize now was just an economical way to stretch a pound of meat and please picky kids.
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