Cinco de Mayo is a fun and festive holiday that’s celebrated with music, dancing, family and friends, and delicious food.
You can have your own fun-filled fiesta by bringing great Mexican flavors to your table – fire-roasted chiles, authentic taco sauce and seasonings, and crisp taco shells made with whole kernel corn.
For more delicious Mexican recipes, visit the Web site www.Ortega.com.
Smothered Beef and Bean Burritos
1 can (10.75 oz.) condensed cream
of mushroom soup
1 can (10 oz.) condensed cheddar
½ cup sour cream
1 tablespoon olive oil
1 pound lean ground beef
1 onion, diced
¾ cup water
1 package (1.25 oz.) taco seasoning mix
1 cup refried beans
10 soft tortillas
1 package (3 oz.) taco sauce
2 tablespoons chopped fresh cilantro
¼ cup diced tomato
Heat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
In a bowl, mix soups and sour cream; set aside.
Heat oil in a skillet over medium-high heat. Add beef and onion; cook, stirring, for 5 minutes, or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix. Cook, stirring, for 3 minutes. Stir in refried beans.
Wrap tortillas in a clean, lightly moistened cloth or paper towel. Microwave on high for 1 minute, or until hot and pliable. Divide beef mixture evenly among tortillas. Fold ends of tortillas to middle; roll tightly
Place in a baking dish, seam side down. Spread soup mixture evenly over tortillas. Bake for 22 to 25 minutes, or until heated through. Garnish with taco sauce, cilantro and tomatoes. Yields 10 burritos.
Chili Con Queso Dip
1 package (1 lb.) pasteurized processed cheese spread, cut into chunks
1 cup thick and chunky mild salsa
1 can (4 oz.) fire-roasted diced green chiles
1 package (10 count) tostada shells, broken into pieces
Chopped tomatoes, optional
In a small saucepan, combine cheese, salsa and chiles. Cook and stir over low heat until cheese is completely melted.
Serve warm with tostada pieces. Garnish with additional chiles and tomatoes, if desired. Yields
about 3 cups.
Shredded Beef Tacos
1½ pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 packet (1.25 oz.) taco seasoning mix
1 packet (3 oz.) taco sauce
1 can (4 oz.) diced green chiles
8 hard taco shells
8 soft flour tortillas
1 cup cheese sauce
Shredded mild cheddar cheese
Place beef and onion in a 4-quart slow cooker. In a small bowl, combine water and seasoning mix. Pour over beef and onion. Cover and cook on low for 6 to 8 hours, or until fork-tender.
Transfer beef to a cutting board; shred beef with two forks. Place in a large bowl. Stir in taco sauce and chiles.
Fill warmed taco shells and tortillas with beef mixture. Top with cheese sauce. Garnish with lettuce, tomato, shredded cheese and sour cream. Yields 6 to 8 servings.
1 cup barbecued shredded pork
2 tablespoons taco sauce
1 tablespoon fire-roasted diced green chiles
1 can (12 count) refrigerated biscuits
1 egg, well-beaten
1 cup black bean and corn salsa
Heat oven to 375°F.
In a small bowl, mix pork, taco sauce and chiles.
Separate biscuits into 12 pieces. Using a rolling pin, flatten each biscuit into a 6-inch round. Divide pork filling evenly among biscuits, spreading over half of each round to within ¼ inch of edge. Fold dough over filling; press edges with a fork to seal well. Place on an ungreased cookie sheet. Brush tops with beaten egg.
Bake for 12 to 15 minutes, or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping. Yields 12 empanadas.
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