Did you know that today is National California Strawberry Day? Now I’m assuming we are suppose to celebrate the whole idea of planting strawberries or enjoy the blossoms that might be forming on existing plants. Lord knows we aren’t harvesting Strawberries.
I grew up in Florin, California. When I was a girl, Florin was vastly different than it is today. We were separated, isolated, from the big city lights of Sacramento. Today there is little separation between Sacramento and the small communities that once surrounded the capital city. They run together in a sea of inhabited lands marked by businesses, multi-family dwellings and single family homes.
Before World War II (and for the record, before my time), Florin was a very different place. Over half of the people living in the area were of Japanese decent. Many were first or second generation American Born. No matter. When the Japanese were uprooted and moved to camps for their own protection, Florin was forever changed. Once the Strawberry Capital of the World, it never fully recovered.
Twenty years later, when I was a young girl, Florin had only a sprinkling of strawberry fields, while more and more were being plowed under for the growing baby-boomers seeking a life away from the congestion of the city with plenty of room to grow. We were surrounded by empty fields that once grew the most amazing strawberries and now grew plenty of weeds. As a child it didn’t matter. Those fields were exciting. We explored, fished in ponds and creeks and had picnics under the shade of the many oak trees. Life was good. Simply but good.
Today to say Florin is a shadow of its former self would be far too kind. Life goes one. Progress rolls forward. And sometimes that’s not a good thing.
So rather than celebrate California’s Strawberries, I thought we could celebrate Crunchy Taco Day instead. While this might not be a traditional dish, it sure is darn good eatin’! And in keeping with the sprit of this National Day. Yum!
Crunchy Taco Pie Delight
1 (14 oz) bag Dorito Nacho Chips
1 can Refrigerated Crescent Rolls
1/2 lb Ground Beef
1/2 lb Chorizo
2 tablespoons Taco Seasoning
1 can Refried Beans
2 cups Sour Cream
8 oz Mexican Cheese Blend
Margaritas for serving
Heat oven to 350 degrees. Crush chips, set aside.
Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
Meanwhile, brown the ground meats in a large skillet over medium high heat. Add the taco seasoning and stir together well. Drain well. Warm refried beans in a microwave safe bowl.
When dough has baked, remove from oven. Spread beans over the bottom, then the meat mixture, then layer with sour cream followed by cheese, and topped with the crushed nacho chips.
Serve Taco Pie hot and let the Margaritas flow!