Cinco de Mayo is the 5th of May, as you know. This week I'll share a few recipes with a Mexican flavor. My cooking has been pretty limited in Mexican eats, probably limited to enchiladas, tacos and chili. I do love the burritos at Taco John's, though. Hopefully, the following recipes are somewhat authentic.
Quick Mexican Dinner
1 lb. ground beef, browned and drained
1 can sloppy joe sauce
1 can (11 oz.) Mexican-style corn
2 C. grated Cheddar cheese
1 tube (6 oz.) refrigerated biscuits
Preheat oven to 375°. Combine cooked beef, sloppy joe sauce, and corn. Layer beef mixture in the bottom of a 9x9 inch pan. Sprinkle cheese over the top. Cut biscuits in half and layer over cheese, cut side down. Bake 15-20 minutes. Makes 4-6 servings.
Slow Cooker Tamale Pie
1 lb. ground beef
1 (15 oz.) can kidney beans, drained and rinsed.
1 (10 oz.) can enchilada sauce
1 1/2 tsps. garlic powder
1 (8.5 oz.) pkg. corn bread/muffin mix
1/3 C. milk
2 T. melted butter
1/2 C. shredded Cheddar cheese
Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the meat, and place it in the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder. In a bowl, combine the corn bread mix with milk, egg, and butter; stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker. Set the cooker on Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Life may not be the party we hoped for, but while we're here, we might as well dance!
Easy Taco Casserole
1 lb. ground beef
1 C. salsa
1/2 C. mayonnaise or salad dressing (Miracle Whip)
2 tsps. chili powder
2 C. crushed tortilla chips
1 C. shredded Colby cheese
1 C. shredded Monterey Jack cheese
1 medium tomato, chopped
2 C. shredded lettuce
In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well. In an ungreased 2-quart baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
Delicious Mexican Dip
2 lbs. lean ground beef
1 (16 oz.) jar taco sauce
1 (16 oz.) container sour cream
1 (8 oz.) pkg. cream cheese, softened
1 pkg. taco seasoning mix
1 (16 oz.) pkg. shredded Cheddar cheese
1 C. shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 oz.) can sliced black olives, drained
Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly browned. Drain; mix in the taco sauce and set aside. In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish. Layer the sour cream mixture with the beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.
Four high school boys afflicted with spring fever skipped morning classes. After lunch, they reported to the teacher that they had a flat tire. Much to their relief, she smiled, and said, "Well, you missed a test today, so take seats apart from one another and take out a piece of paper."
Still smiling, she waited for them to sit down. The she said, "First Question: Which tire was it that was flat?"
Happy Cinco de Mayo!