Tacos à la Shiela

Quintessential childhood foods.

As adults looking back, we often wonder, how in the world did my folks think it was ok to feed me that? Or why did I think that tasted so good? But they did and we did and we grew up healthy and happy, right? Well adjusted adults–regardless of the fried spam sandwiches and spaghettios.

Chef Boyardee. Campbell’s. Tony the Tiger. Squeeze its and Capri Suns. Push pops. Ring pops. Pudding cups. Most of it highly processed. Loaded with sugar, salt, fat, and gimmicks.

We survived, though–and I try my hardest to give the kids wholesome foods–hoping that those recipes will be quintessential for them when they reflect as adults.

And then sometimes, like tonight, I hearken back to a simple time–a time when it was perfectly acceptable to include cheese whiz in a recipe and feed it to your family. Tonight, I make tacos à la Shiela.

Shiela is my dad’s sister–and for all intents and purposes, she is my mom. The best memories of my childhood were with her–and some of my earliest and strongest food memories are with her as well. These tacos are simple, addictive, and trashy. Cheese whiz, browned and drained hamburger, and a can of rinsed kidney beans. Mix it all together, throw into a taco shell along with your regular cast of taco characters and you’ll have something that is salty, gooey, creamy, and crunchy. The best guilty pleasure I can think of. And now I get to share it with my family. I’d have taken a picture of it cooked, but it’s equal parts brown and gloppy–not exactly the most photogenic dish.

In other news, we are making garlic and onion wine tonight. Super excited!