Do you have any recipes or ideas for a Cinco de Mayo menu?
Mexican buffets are fun and easy. Here’s what I would recommend offering (some recipes follow): – 7-layer taco dip – chili con queso dip – chips & salsa – fajita ‘bar’ (chicken & beef fajita filling with toppings so people can build their own) – Crock pot Mexican beef (with tortillas) – Margaritas (recipe or try a ready-made bottle) – Mexican coffee – Margarita cheesecake * Exported from MasterCook * 7-Layer Taco Dip Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 1 package Taco Seasoning 8 ounce Sour Cream 1 can Bean Dip (16 Oz/Or Refried Beans) 2 Ripe Avocados — Mashed With Lemon 1 cup Jack Cheese — Shredded 1 cup Cheddar Cheese — Shredded 3 Tomatoes — Chopped Fine 1/2 cup Green Onion — Sliced 1 can Black Olives (15 Oz) — Chopped Mix the taco seasoning into the sour cream (maybe less then one package, depending on taste). Layer in a 5 x 9 oblong casserole dish
Well anything Mexican will work perfect! Here are a few recipes. Mexican Bean Salad * 1 (15 ounce) can black beans, rinsed and drained * 1 (15 ounce) can kidney beans, drained * 1 (15 ounce) can cannellini beans, drained and rinsed * 1 green bell pepper, chopped * 1 red bell pepper, chopped * 1 (10 ounce) package frozen corn kernels * 1 red onion, chopped * 1/2 cup olive oil * 1/2 cup red wine vinegar * 2 tablespoons fresh lime juice * 1 tablespoon lemon juice * 2 tablespoons white sugar * 1 tablespoon salt * 1 clove crushed garlic * 1/4 cup chopped fresh cilantro * 1/2 tablespoon ground cumin * 1/2 tablespoon ground black pepper * 1 dash hot pepper sauce * 1/2 teaspoon chili powder 1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion. 2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. 3. Pour olive oil dressing over veget
Cinco De Mayo Casserole Ingredients 1-1/2 cup yellow cornmeal 1 tsp salt 4 cups cold water 2 Tbsp butter or margarine 1 cup shredded sharp cheddar cheese 5 cups chili, heated 1 (8 oz) container sour cream 2 cup shredded romaine or iceberg lettuce 1 cup shredded sharp cheddar cheese 2 plum tomatoes, diced 2 green onions, sliced 1/2 ripe avocado, diced 1/2 pitted sliced ripe olives Cornmeal layer: Whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3 qt casserole. Cool until firm, 30 minutes (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375 degree F oven 1 hour or until heated through). Preheat oven to 375 degrees. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Gar
