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Early Spring Suppers

March is one of those months that falls in between seasons. Spring will officially arrive on Sunday, March 20. There may still be a chill in the air, but spring fruits and vegetables are just beginning to arrive. By this point, most people are ready for a change from the hearty soups, stews and casseroles that warmed us in the winter. Meal planning becomes a little more challenging as we bridge the seasonal gap.

One spring meal planning strategy is to pair fresh ingredients with some of your favorite winter dishes. If tacos are a family favorite, there are several ways to brighten them up for spring. Of course, the perennial favorite, taco salad, is always a good choice. At this time of the year, you can make a bigger salad with less taco meat by adding more vegetables.  You could also switch from beef to chicken.

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Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

One of our past Cornbread Cook-Off winners puts a different spin on the taco. Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle features a simple cornbread layer poured over crushed tortilla chips and topped with a spicy chicken filling. Bake, cut into wedges and top with a crisp salad mixture of romaine and tomatoes. The dressing is made with ranch dressing blended with cilantro leaves and salsa verde.

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Super Taco

 

The Super Taco is quick, easy and delicious. Simply prepare a skillet of TexMex cornbread using a cornbread mix, cream style corn and cheese. Top with chili or taco flavored beef or chicken.  Add lettuce, tomatoes and your favorite taco toppings.

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