Celebrate Cinco De Mayo

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Taco Casserole

This Cinco de Mayo, make sure you’re prepared to celebrate the Mexican victory over the French at the Battle of Puebla on May 5, 1862. Gather your family on this festive day to enjoy music, dancing and, of course, great Mexican food.

Make some of your own family traditions with great recipes such as Taco Casserole or, perhaps, a Frozen Margarita Pie. From tasty whole kernel corn taco shells and delicious salsas to authentic taco sauces and diced green chiles, Ortega offers a wide variety of Mexican food products to meet all of your family’s needs.

To get some new ideas on Cinco de Mayo recipes and valuable coupons, visit www.ortega.com.

Taco Casserole

Preparation time: 10 minutes; start to finish: 30 minutes; makes 8 servings

Casserole

1 pound lean ground beef

1/2 cup chopped onion

1, 8-ounce bottle Ortega Taco Sauce

3/4 cup water

1, 4-ounce can Ortega Fire-Roasted Diced Green Chiles

1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix

1, 12-count package Ortega Whole Grain Corn Taco Shells, broken, divided

2 cups (8 ounces) shredded cheddar cheese, divided

Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees. Grease 11-inch-by-7-inch baking dish.

Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.

Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low.

Cook 3 to 4 minutes, stirring occasionally.

Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers with remaining ingredients.

Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.

Frozen Margarita Pie

Preparation time: 15 minutes; start to finish: 4 hours; makes 8 servings

Crust

10 Ortega Yellow Corn Taco Shells

1/2 cup (1 stick) butter

1/2 cup granulated sugar

Filling

1, 14-ounce can sweetened condensed milk

1/3 cup frozen limeade, thawed

2 tablespoons orange juice

1 drop green food coloring

1 cup whipping cream

Lime curls (optional)

Place taco shells in food processor and pulse until evenly ground.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.

Place in freezer until firm.

Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.

Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.

Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.

Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they’re evenly crushed.

Source: Ortega — From Family Features

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