Cinco de Mayo Round-Up

 

The perfect excuse to gather with friends, sip something refreshing, and enjoy delicious food. Whether you're hosting a fiesta or just craving a little spice, I’ve rounded up a few favorite recipes to help you celebrate in style. 

Mexican Taco Casserole

Cook's Notes: This Mexican Taco Casserole is such a versatile dish. You can add more ingredients or less, depending on your family’s taste preferences. You can add a can of black beans, black olives, or corn, whatever you like. If you don’t have a jalapeño, add a drained can of chopped green chiles. Corn tortillas really make the dish shine.
But don’t add all your favorite taco ingredients to the casserole. Some are better added to the top after it’s cooked. Sliced avocados, chopped fresh tomatoes, perhaps some green onions…all good choices. Add a couple of shakes of your favorite hot sauce if you like things spicier. Any way you make it, this Mexican Taco Casserole is comfort food at its best.

Recipe adapted from imbored-letsgo.com
Ingredients: 

• 8 corn tortillas (6 inch)
• 1 lb. ground turkey, ground beef, or Italian sausage
• 3/4 cup sweet onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, diced
• 1 cup mini sweet peppers, red and yellow
• 1 can of fire-roasted tomatoes
• 1/2 cup chicken broth
• 1/2 can black beans, drained and rinsed
• 1-1/2 cups frozen corn or canned Mexicorn
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ c. chopped cilantro
• 3 cups Shredded Mexican Cheese Blend, low-fat, divided
• Assorted toppings: diced tomatoes, avocado, cilantro, green onions, sour cream

Directions: 

• Preheat oven to 350 degrees. Grease a 9 x 9 baking dish.
• In a large skillet, brown meat with diced onions, garlic, peppers, and jalapeño. Season with cumin and chili powder, and add tomatoes and broth. Simmer for about 10 minutes for flavors to combine. Add cilantro, beans, and corn. Stir to combine.
• Alternate tortillas, meat mixture, and cheese layers are in a baking dish. You will have two layers, ending with a meat layer. Tear tortillas to fill in spaces in the baking dish.
• Bake in oven about 25 minutes uncovered, until hot and bubbly. Let rest 5 minutes before cutting.
  

Choices, choices abound for dessert time.

Refreshing individual ice cream sundaes can be served in waffle bowls or as a splurge with a banana split. Both desserts were served with Mexican Cinnamon Cookies

Mexican Cinnamon Shortbread Cookies

Cook's Notes: The recipe makes 16 rolled cookies that are 3 inches in diameter. It was adapted from Chris Scheuer. Depending on the size of the cookie cutter, the cookie dough can be rolled for smaller cookies.  Cornstarch stabilizes the cookie dough, reducing its tendency to spread during baking.

Ingredients:
Topping

• 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon 

Dough

• 1 cup very soft butter
• 1 cup powdered sugar
• 1 large egg
• 2 teaspoons vanilla
• 2-1/2 cups flour
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon
• 1/2 teaspoon salt
• 1/4 cup cornstarch
• 3/4 teaspoon baking powder

Directions:

• Mix the cinnamon sugar topping mixture and set aside.
• Sift flour, cinnamon, salt, cornstarch, and baking powder in a medium-sized bowl. Set aside.
• In another bowl, beat butter and powdered sugar on low until fluffy. Add the egg and vanilla and beat on low until fluffy. Add the sifted ingredients and combine to mix well.
• Refrigerate dough for 1 hour until chilled.
• Cover 2 baking sheets with parchment paper.
• Flour your surface, rolling pin, and cookie cutter. I used a biscuit cutter for my cutouts.
• Roll out 2 cups of dough at a time and use a cutter. Transfer each cut-out to prepared baking sheets. Chill baking sheets in the refrigerator for one hour.
• Preheat the oven to 350 degrees. Bake the cookies for 10 minutes and remove them from the oven. Sprinkle each baked cookie with the cinnamon-sugar mixture and then bake for 2 minutes more.
• Cool cookies on a wire rack.

Salud or cheers to the day with your favorite margarita