Celebrating Cinco de Mayo

Ever Ready is on board to give you a jump start for the upcoming Cinco de Mayo celebration on May 5th with some favorite Tex-Mex flavored recipes.

Cook's notes: 

You don't need a fiesta to enjoy One Pot Skillet Tex-Mex Beef and Rice Casserole. This dish is loaded with delicious Tex-Mex flavors. Prep ahead makes assembly easier. Lean meat is used and the combination of brown rice with quinoa has more vitamins and fiber than using regular white rice. Nutrient-rich produce is used in this casserole. The recipe is an original Ever Ready special. 

A box of Uncle Bens Brown Rice and Quinoa was used for this recipe. Brown or Spanish uncooked rice can be substituted for this product but the following seasonings would then be used in place of the seasoning packet in the box-1/2 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. oregano. Leftover corn from the can used for making cornbread by adding it to the recipe. Pair the meal with a small salad or fresh fruit and a slice of cornbread. 

Tex-Mex Beef and Rice Casserole  

Ingredients: 

• 1 lb. lean ground beef 
• 1 box Uncle Bens Brown Rice and Quinoa including seasoning packet
• 1-1/2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup onion, diced
• 1 cup sweet mini red and yellow sweet peppers, diced 
• 1 cup steamed fresh canned Mexi-corn kernels, drained
• 1 cup canned black beans, drained and rinsed
• 1-10 oz. can medium flavor red enchilada sauce 
• 1 can (10 oz.) mild Rotel diced tomatoes with chiles or 1 can (14.5 oz.) fire roasted salsa style tomatoes 
• 1 cup chicken broth
• 1/2 teaspoon sugar
• 1-1/2 cups shredded fat reduced Mexican 4 cheeses blend
• Optional 2 TB. chopped fresh cilantro leaves
• Optional 1-1/2 cups crushed corn chips 

Directions:

• Heat olive oil in a large deep skillet over medium-high heat. Add beef, onion, garlic, and bell peppers. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Wipe the pan clean of grease.  
• Stir in uncooked rice, seasoning packet, corn, black beans, enchilada sauce, salsa-style tomatoes or diced tomatoes, chicken broth, sugar, and 1 cup of cheese. Mix well.  
• Heat covered on low heat for 25 minutes. Stir a few times. Add in the last 1/2 cup of cheese and cook for 2 minutes more.
• Remove from heat. Serve immediately. Garnish with cilantro and crushed chips.

 Other Tex-Mex recipes to enjoy

Tex-Mex Tingas 

https://sockfairies.blogspot.com/2018/08/weekend-round-up.html

Tex-Mex Beef Tamale with Cornbread Topping
https://sockfairies.blogspot.com/2018/05/cinco-de-mayo.html

Texas Sheet Cake

http://sockfairies.blogspot.com/2012/02/texas-sheet-cake.html

Chicken Tortilla Soup

http://sockfairies.blogspot.com/2018/01/healthy-friday.html

A busy celebrating type of week with Cinco de Mayo recipes followed by the Kentucky Derby events.

Coming soon Mint Juleps

and a Kentucky Derby Pie.