Fiesta of Flavor
This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like someone would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, these fiestas were always a favorite with family and friends.
The flavors and smells of homemade meals still taste great today, but are easier to create — and more fun to eat! These legendary meals inspired today's convenient and great tasting Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy taco shells made with whole kernel corn, topped with slow simmered taco sauce and authentic fire-roasted green chiles. Zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!
So, gather the family together and enjoy a fiesta of flavors.
Prep time: 40 minutesStart to finish: 50 minutes1 cup margarita mix1 cup taco sauce, divided2 pounds raw shrimp (21 to 30),peeled and deveined3 tablespoons diced green chilesIn large bowl, pour margarita mix and ½ cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.Combine remaining ½ cup taco sauce with green chiles to use as dipping sauce. Serves 6.
Prep time: 5 minutesStart to finish: 15 minutes2 tablespoons olive oil1 medium onion, diced1 package (1.25 ounces) taco seasoning mix1 cup water1 can (15 ounces) black beans, drained2 cups cooked rice½ cup chunky salsaIn skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through. Serves 4
Prep time: 15 minutesStart to finish: 30 minutes3 yellow corn taco shells1 pound (16 ounces) lean ground beef1 teaspoon chili seasoning mix1 egg2 teaspoons diced green chiles1 bottle (8 ounces) taco sauce½ cup shredded cheddar cheeseCilantro, finely chopped (optional)Break taco shells into food processor and pulse several times to create about ½ cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks. Makes about 30 meatballs.
Prep time: 10 minutesStart to finish: 20 minutes½ pound cooked ham, diced¾ cup cream cheese, softenedZest of one lime2 green onions, white and green parts, diced10 soft tortillas,1 package (1.25 ounces) taco seasoning mix1 package (3 ounces) taco sauceCooking spray1 tomato, diced¼ cup cilantro, chopped½ cup sour creamIn mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet.Heat large skillet on medium and spray with cooking spray. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about Z\v cup ham/cream cheese mixture on top. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.Cut into wedges and top with tomato, cilantro and sour cream and serve. Serves 5.
