Indian Summer and Southwestern Chicken Tacos

Indian Summer. Okay, I know that it’s technically still summer but since the kids have already gone back to school {my kids haven’t yet, but most have}, that’s what we {I} call it in northern CA when it’s hot in late August and into September and October. I should have seen it coming because it almost always coincides with the first days of school.

Dominic says to me, “You complain when it’s only 70 degrees in summer and you complain when it’s 98 degrees, I thought you’d be happy with this heat.”

I would be happy with this heat if we had a gradual progression to it. But most of the summer our highs here, have only reached into the 70’s. It was beginning to feel a lot like fall. I was looking forward to soups, hot tea, baking, you know, the things we do in the fall. But noooo, our 70 degree weather had to jump straight to 98 degrees yesterday and today was even hotter.

What’s one to do in this heat? Well if you’re me, you blow up the kiddie pool and fill it with cold water. You try not to melt. You try not to become cranky {this one was difficult for me}, and you drink plenty of cold beverages.

Later in the day, I ventured out to see if I could find any signs of life.

This grasshopper wasn't about to move from the water gun floating in the kiddie pool he was perched on.  This photo is not zoomed in.

This little swimmer was found in the kiddie pool.  I have no idea what it is and how it got there.  Is it a fish?  Is it a bug?  Is it a combination of both?  All I know is that it can stay under water for a very long time and it swims like a fish.

At 7 p.m. in the shade, the thermometer read this....

Later, for dinner I wanted to make something simple that I didn’t have to turn on the oven for. I searched the pantry, and since I shop at CostCo and you can only buy corn tortillas in packages of 3000, I wanted to include those in my decision.

I decided on Southwestern Chicken Tacos.

Here's what you need {plus the chicken I forgot to include in the photo}.

Cut chicken up into one inch pieces.  In a skillet or a large pot, combine chicken, taco seasoning, corn, salsa and water.  Bring to a boil then simmer for 5 minutes covered.  Add black beans, rice and bring back to a boil, reduce heat and simmer, covered for 10 minutes.

I layer spinach on my corn tortilla and then place the chicken/rice mixture on top and then top with cheese.

This was so easy to make!  It only took about 20 minutes on stove top.  And of course you can add any toppings you like, such as avocado, more salsa, sour cream, etc.

Hope you enjoy the recipe! {see below}

I leave you with the beautiful moonrise we viewed from our house after dinner last night.

Southwestern Chicken Tacos

1 lb. of chicken, cut into one inch chunks
1 package of taco seasoning mix
3/4 cup salsa
1 3/4 cups water
1 can of corn
1 cup of brown instant rice
1 can black beans
Shredded Mexican cheese and any other topping you may enjoy.

In a pot or skillet, combine chicken, taco seasoning, salsa, water and corn.  Bring to a boil over high heat, reduce heat to medium and let simmer, covered for 5 minutes.  Stir in the rice and black beans, bring back to boil, reduce heat and simmer, covered for 10 minutes.  Stir and serve with corn or flour tortillas!  Enjoy!

Happy Wednesday! Pin It