Tag: CINCO DE MAYO

8 Fresh Salsas for Cinco de Mayo

I’m sure you’ve got plenty of chips on hand for today, but do you have any great, fresh homemade salsa in the house?

Mojito Mahi Mahi with Pineapple Salsa

Apricot Salsa on Pork Tenderloin

Black Bean Corn, and Mango Salsa

Grilled Salmon with Chunky Cherry Tomato Salsa

Classic Salsa

Atlantic Cod Cakes with Ruby Red Grapefruit Salsa

Mushroom, Jalapeno and Cilantro Salsa

Cantaloupe Habanero Salsa

Taco Casserole

A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it a Mexican comfort food.

My version is somewhat inspired by Taco Pasta Bake at Valerie’s Kitchen along with several others. As usual, I had some changes but mostly for personal preference.

Rating

A nice solid 4.

Notes: You need a tomato base of some type. I used Rotel but 3-4 cups of salsa or diced tomatoes and some sauce with green chilies would do also.

Preheat the oven to 350.

Cook 2 cups of pasta of your choice to the minimum recommended time.

While cooking the paste, work on the taco meat. Start with chopping a small onion.

Over medium high heat add 1 t oil to a nonstick pan. Add the onion and
cook for a couple of minutes until clearing.

Add 1 pound of ground beef and continue over medium high heat, breaking
the meat apart and cook until browned. About 4-5 minutes.

. Drain the
fat.

Drain and rinse on 14 oz can of black beans.

Clean and slice 2-3 green onions. Also crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits.

Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.

Remove from heat. Add 1 1/4 cup shredded cheese.

Transfer to a large oven safe baking dish.

Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.

Bake until browned. About 25 minutes.

Taco Casserole

by DrDan at 101 Cooking for Two April-28-2013

A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it a Mexican comfort food.

Ingredients

1 pound ground beef
1 small onion chopped
3 T taco seasoning – home made preferred
2 cups pasta
2 – 3 green onions cleaned and sliced
1 – 14oz can black beans drained and rinsed
2 – 10 oz cans Rotel
2 cups mexican shredded cheese
1 1/2 cup tortilla chips crushed

Instructions

1) Preheat the oven to 350. Cook 2 cups of pasta of your choice to the minimum recommended time.2) While cooking the paste, work on the taco meat. Start with chopping a small onion. Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. 3) Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes. Drain the fat.4) Drain and rinse on 14 oz can of black beans. Clean and slice 2-3 green onions. Also crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits.5) Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.6) Remove from heat. Add 1 1/4 cup shredded cheese. Transfer to a large oven safe baking dish. 7) Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.8) Bake until browned. About 25 minutes.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 6 servings

Updated

April 28 2013

Dan Mikesell

Grilled Corn with Lime-Cayenne Butter for #SundaySupper

Happy Cinco de Mayo! This is one of my favorite holidays, for no reason other than it give me an excuse to eat Mexican food and drink margaritas. What’s not to love?

By this point, you probably already have your menu planned out. But if you don’t, or if you’re looking to add something extra, you should definitely give this grilled corn with lime-cayenne butter a try. Grilled corn on the cob is one of my absolute favorite summertime treats. It’s so easy (you can grilled it right in the husk!) and the grill gives it a subtle smokey-charred flavor that I love. I usually just eat it plain, but for a special treat this lime-cayenne butter is awesome. It had just the right amount of heat to make the corn seem even sweeter.

On a side note, I’m going to try switching up my posting schedule. I’ve been posting new recipes on Monday, Wednesday, and Friday for a long time, but I’ve been thinking about trying out a Sunday, Tuesday, Thursday schedule for a while. I think it will work better with my schedule. As an added bonus, it lets me participate in Sunday Supper – a weekly blogging event focused on sitting down at the table for a meal at least once a week. Each week has a different theme – this week’s is Cinco de Mayo. Be sure the check out the bottom of this post to see what al of the other participants made!

Grilled Corn with Lime-Cayenne Butter

Author: Lauren Keating (Healthy-Delicious.com

Serves: 4

4 ears corn on the cob
1 tablespoon unsalted butter, softened
½ lime, zested and juiced
⅛ tsp cayenne pepper
1 generous pinch sea salt

Heat grill to high. Remove all but 1 or 2 layers of corn husks (you’ll be able to feel and possibly even see the kernels – that’s ok!) Place the corn on the grill; cover and cook 10 minutes or until husks are charred. Remove from heat and let cool.
While the corn is cooking, combine the butter, lime juice and zest, cayenne pepper, and salt. Mix well to combine.
When corn is cool enough to handle, peel back the remaining husks and remove the silk (it should come off very easily). If desired, place corn back in the grill for 1-2 minutes to give it some color. Serve with lime-cayenne butter.

Calories: 84 Fat: 3.5 Carbohydrates: 14 Fiber: 2 Protein: 2

3.2.1652

***

Be sure to check out all of the other Mexican-food goodness that the rest of the #SundaySupper gang made! You can also join us on Twitter tonight starting at 7pm EST for a chat all about Cinco de Mayo and our favorite Mexican food.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}: