Doritos Taco Pizza

This is 100% for the kids. Before having them, there is no way on George Clooney’s green earth that I would make this for myself. It’s ridiculous. It’s sacrilegious to even call it taco anything. But oh, well.


  • 2 premade pizza crusts
  • 1 pound of ground beef, browned with taco seasoning, pepper, and Mexican Oregano
  • Some shredded cheese
  • 1 can of refried beans
  • 1 can of Enchilada sauce (el pato is life)
  • Lime
  • Cilantro
  • Crushed Doritos


Brown meat with seasonings. Shred cheese. Layer thusly: first spoon on enchilada sauce. Then beans. Then a drizzle of more sauce. Then meat. Then cheese. Bake. Then add Doritos, cilantro, and a squeeze of lime.


Graycen’s BBQ Beans

Please let me start by saying that having a recipe for BBQ beans (or baked beans) is ridiculous. I don’t have one. If you want one, go google it. I am going to share with you some flavor combinations that work, but basically, I do these beans differently every time, and I truly don’t think I will ever make the same beans twice. beans.jpg

Let’s start with the must haves:


What kind? Well, if you are feeling ambitious, I suppose you could cook pinto beans or whatever you want from dried. If you do that, good for you.

99% of the time, I use good ol’ pork and beans. I love those. Beans in a tomato sauce with little chunks of pork fat floating in it? Doesn’t that sound delicious? Not so much? Fish out the fat and use them anyway. Or don’t. But I do.


If I am feeling fancy, I use both hamburger and bacon. But if I don’t have the time or the forethought to get hamburger, bacon is just fine. Today, I am using thick cut, peppered bacon. This bacon is seriously too expensive and delicious for this recipe, but oh, well.


I always use half or a whole onion, and then half or a whole red, yellow, or orange bell pepper, depending on how much I am making. Also garlic OR garlic powder if I am not feeling like dealing with garlic cloves.


Here is where it gets fun. BBQ, to me, is a combination of sweet, savory, salty, and sour. The balance of those is important, and what you use to satisfy those flavor categories is expansive. For sweet, I commonly use brown sugar or molasses. Or orange juice. Or apple juice. Sour is usually apple cider vinegar. Honey mustard will also probably make an appearance. Today, I am using rootbeer, chipotle peppers, and perhaps a hefty drizzle of molasses. Keep tasting to find the right balance for you. Remember to to salt and taste and salt some more. I often hear from people who think they aren’t good at cooking–that they never can quite figure out what’s gone wrong with a recipe. I can almost always guarantee you that their food was under-salted. (If you choose to use chili powder or cumin, both of which are delicious in this, add them to the meat and meat fat before the veggies. Both of those seasonings are fat soluble and do well to be bloomed in hot oil before other ingredients are added.)


Chop veggies. Brown meat. Drain most of fat from meat. Saute veggies. Add beans and flavorings. Cook for a long time. Give to your 23 month old because this is her favorite food. Or you can it yourself…whatever works for you.


Huevos Rancheros, an exercise in commitment

Making huevos rancheros during the hottest part of the day, in the hottest room of the house, isn’t for the faint of heart. Or for the brightest person. Or for a person who doesn’t love sweat dripping and pooling in uncomfortable places. But it is for the stubborn person who wants to make something special and different from the normal dinner rotation for her family.  Stubborn, I am.  Committed to a plan even when the sweat torrents? Absolutely.

Huevos rancheros is one of those dishes I love to eat a bit more than I love to make, which might explain why I haven’t made it in awhile. Or why I might have completely forgotten it existed.  It’s one of those dishes that turns me into a short order cook, and that is not my favorite feeling, especially when it’s uncomfortably hot and I just want to eat without having to cook anything. It requires that you fry eggs to order, as well as tortillas, but if you’re up for the challenge, here we go…


  • corn tortillas
  • shredded cheese of your preference
  • eggs for frying
  • red potatoes
  • This amazing red sauce
  • refried beans
  • oil/butter for frying
  • seasonings
  • cilantro


Dice up your potatoes into uniform cubes. Maybe 1 inch dice? You are going to parboil them until they are knife tender, and if you made uniform cuts, the potatoes will cook at the same rate, which is important.

Parboil potatoes in salted water.

Making the amazing red sauce. Make lots of it.  Freeze what you don’t use.  It’s easily one of the best sauces I have ever made.Keep it warming while you get the rest of the meal together.

Once the potatoes are soft-ish, drain them well.  Throw them into a hot skillet ( I prepped mine with lots of bacon grease), and season generously. I used cumin, onion and garlic powder, seasoned salt, and mexican oregano. Fry the homefries until they are crispy and completely soft on the inside.


Once sauce is done, potatoes are mostly done, heat up your refried beans, and fry your corn tortillas to your desired crispiness.

Keep them warm in the oven in a dish towel.

Fry however many eggs you will need. I like mine over easy.

Each huevos rancheros serving is one tortilla, layered with beans, cheese, potatoes, sauce, a fried egg, more sauce, and cilantro.

Here is the finished product.


This recipe can be changed up several different ways. You could change up the sauce, leave out the potatoes, change the potatoes to sweet potatoes, add sausage…the important thing is that you have some beans and an egg with an amazing sauce on a tortilla. The rest is up to you.