Back in the day when having a cassette player in your car was BIG TIME, I grooved on drive-thru dining. My favorite drive-thru foods were tacos and fish sandwiches. Whenever I had a few extra bucks, I'd hit a drive-thru for dinner and thought I was getting a good meal. I was so naive. Also, I had a healthy, young body that could take the abuse and not feel the consequences.
Today, my van's music system automatically connects to my iPhone so I can listen to my favorite jams from a Spotify app. And drive-thru lanes guide me to Tall Chai Lattes with Soy (no water). It NEVER crosses my mind to eat food from a window. My idea of fast food is cracking open a can of beans, popping a cellophane bag of taco shells, and dicing up a couple of toppings. Wham bam thank you ma'am!
CHILI BEAN TACOS
- 2 (16-ounce) cans Bush's Best Chili Beans
- 8 taco shells
- cheddar cheese
Heat the oven to 350°F (180°C) degrees.
Drain off ONE can of chili beans. Put all the beans in a medium bowl. Use a masher or hand blender to blend the beans to smooth, semi-chunky consistency.
Chop the avocado and tomato. Grate as much cheese as you like to use.
Fill each taco shell with beans, avocado, tomato, and cheese. Place on a baking sheet.
Bake for 5 to 8 minutes, until tacos are hot. Allow to cool a minute or two before serving.