Tuesday’s dinner for School of Christian Living was a pretty simple affair.  I put together one of my all-time favorite meals, taco salad.  This is one of my stand-by meals that always tastes delicious.  It was also a fun meal to put on for a group as a salad bar so everyone could pick and choose their toppings.

Taco Salad

Serves 18

• 6 Romaine hearts, chopped
• 1/2 small white cabbage, finely shredded
• 2 lbs carrots, shredded
• 2 cucumbers, chopped
• 4 bell peppers, chopped
• 2 cartons grape tomatoes, halved
• 1 can sliced black olives
• shredded cheese
• 2 bags Fritos, slightly crushed
• Greek yogurt or sour cream
• 1 jar salsa
• hot sauce
• Honey French dressing
• 1 large onion, diced
• 1 humongous can of black beans (6 lbs)
• 3 packets of taco seasoning mix
• 1 cup water
• 4 avocados, diced
• 2 plum tomatoes, diced
• 1/2 cup cilantro, chopped
• 1 large shallot, minced

Chop all the vegetables and set out in separate bowls.  Put out the condiments.

For the black beans, drain and rinse the beans.  Heat about 2 Tbsp of olive oil over medium high heat in a large pot.  Add diced onion to the pot and saute until starting to brown.  Add the beans to the pot, then add taco seasoning mix and water.  Mix well and allow to simmer for about 30 minutes.

For the guacamole, combine avocados, tomatoes, cilantro, and shallot; stir until desired consistency.

Lots of chopping, but a fun, colorful, delicious meal.

For dessert we had Tres Leches Cake.  This is a recipe from my good friend, Annie.  She made this for a couple of friends while I was living up near Boston.  I may or may not have eaten at least a third of it in one sitting.  It’s amazing.

Pastel de Tres Leches

Serves 20

From Annie

Cake:

• 3/4 cup sugar
• 5 large eggs, separated
• 1/3 cup milk
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1  1/2 tsp baking powder
• 1/2 tsp cream of tartar

Preheat oven to 350°F.  Grease a 9″x13″ baking dish.

Beat 1/2 cup sugar and the egg yolks until light and fluffy, about 5 minutes.

Fold in the milk, vanilla, flour, and baking powder.

In a separate clean bowl, beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds.  Gradually add in the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry.

Gently fold the whites into the yolk mixture.  Pour this batter into the prepared baking dish.  Bake until the cake feels firm and a toothpick inserted into the center comes out clean, about 35-45 minutes.

Let the cake cool completely in the baking dish.  Once cool, turn cake out into a large baking dish or serving plater with sides.  Pierce the cake all over with a fork and then pour the milk syrup over it.

Milk Syrup:

• 1 can (12 oz) nonfat evaporated milk
• 1 can nonfat sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tsp vanilla extract

Combine all ingredients and mix well.  Pour over the cooled cake and refrigerate overnight.

Whipped Cream Topping:

• 1  1/2 cups heavy whipping cream
• 1/2 cup white sugar
• 1 tsp vanilla extract

Using an electric beater, whisk all ingredients together until soft peaks form.  Spread on top of cooled, soaked cake and serve.