Cinco de Mayo
All Materials Courtesy of:
American Dairy Association
Old El Paso®
; Put Some Olé; in Your Fifth of May!
Invite familia and amigos together to share in the authentic Mexican holiday Cinco de Mayo! Celebrating in red, white and green flair, Mexico remembers the Battle of Puebla historic victory over the French on May 5, 1862. While Cinco de Mayo is not the country’s; traditional Independence Day, it remains a festive holiday steeped in pride and tradition and honored in cities south and north of the border.
This fifth of May, embrace the mouthwatering, tempting tastes and textures of Mexican fare such as warm, melted cheeses, aromatic seasonings and zesty salsas. Bring these four "las; favoritas" recipes to life —; and to your dinner table —; to celebrate the country’s; authentic flavors. Distinct and delicious, easy and irresistible!
Guests are sure to enjoy this light —; yet lively —; fresh salad!
1; can; (15 ounces) kidney beans, rinsed and drained
1; can; (15 ounces) black beans, rinsed and drained
1; 1/2 cups; Old El Paso salsa
1/2; cup; reduced-fat sour cream
2; teaspoons; chili powder
1; bag; (12 ounces) American-blend salad mix
3; medium; tomatoes, chopped
1/2; cup; shredded reduced-fat Monterey Jack cheese
3/4; cup; coarsely broken reduced-fat nacho cheese
Stir together kidney beans, black beans, salsa, sour cream and chili powder in large bowl. Layer salad mix, bean mixture, tomatoes, cheese and tortilla chips in ungreased 4-quart serving bowl or 9x13x2-inch baking dish. Makes 6 servings.
Taco Fiesta Bake
Uno, dos, tres —; Viva! Add zest to any Cinco de Mayo party with this mouthwatering bake-and-take dish that adds a new twist to a favorite taco night menu.
1; jar; (24 ounces) Old El Paso salsa
1; package; (12 count) Old El Paso taco shells
1; cup; shredded Monterey Jack cheese (4 ounces)
1; cup; shredded Cheddar cheese (4 ounces)
1/4; cup; chopped onion
1; can; (11 ounces) white corn, drained
1; can; (4.5 ounces) Old El Paso chopped green chiles
1; can; (15 ounces) black beans, drained
2; teaspoons; ground cumin
1; tablespoon; steak sauce
1/2; to; 1 cup sour cream
Fresh; cilantro sprigs, if desired
Chopped; fresh tomatoes, if desired
Sliced; ripe olives, if desired
Chopped; jalapeño; chiles, if desired
Guacamole,; if desired
Heat oven to 350°F.; Spray 3-quart casserole or 9x13x2-inch baking dish with cooking spray. Spread 1 cup salsa in casserole. Break each taco shell into 4 to 6 pieces. Arrange half the broken shells over salsa. Spread 1 cup of remaining salsa over shells. Sprinkle with 1/2 cup each Monterey Jack and Cheddar cheeses. Top with onion, corn and green chiles.
Stir together beans, cumin and steak sauce; spoon evenly over mixture in casserole. Top with remaining broken shells, Monterey Jack and Cheddar cheeses and salsa.
Cover; bake 20 minutes. Uncover; bake about 10 minutes longer or until bubbly and cheese is melted. Top with 1/2 cup sour cream; garnish with remaining ingredients. If desired, serve with remaining 1/2 cup sour cream. Makes 5 servings.
Black Bean Quesadillas
Packed with authentic Mexican flavor, this quesadilla features a zesty filling of melted Pepper Jack cheese —; perfect for entertaining! Try a kid-friendly variation and use a mild cheese, such as Monterey Jack or Co-Jack, to please younger palettes.
1/2; cup; canned black beans, rinsed and drained
2; tablespoons; Old El Paso salsa
1; tablespoon; chopped green onion
1; tablespoon; chopped cilantro
1; 1/2 cups; shredded Pepper Jack cheese (6 ounces)
8; Old; El Paso flour tortillas (8 inches in diameter)
4; teaspoons; butter or margarine
Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas. Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas. Makes 8 servings.
Rio Bravo Beans
Beans —; a staple of Mexican cuisine —; are anything but basic in this savory recipe. Taste how flavorful add-ins add-up to a mouthwatering side dish ready in a flash.
2; cans; (15 ounces each) pinto beans, rinsed and drained
1; can; (16 ounces) Old El Paso fat-free refried beans
1; can; (10 ounces) Old El Paso enchilada sauce
1; can; (4.5 ounces) Old El Paso chopped green chiles
3/4; cup; onions, finely chopped
1/3; cup; packed brown sugar
2; large; cloves garlic, finely chopped
1/2; cup; shredded Cheddar cheese (2 ounces)
Stir together all ingredients except cheese in 4-quart saucepan or Dutch oven. Heat to boiling over medium heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Sprinkle with cheese. Makes 9 servings.
Favorite Fiesta Flavors and Favors!
Grab your sombrero, and throw on your hat-dancing shoes —; it’s; party time. Enhance your Cinco de Mayo fiesta with these tips:
Auténtico; Additions …; Visit your specialty grocer and discover authentic ingredients such as Hispanic-style American-made cheeses —; Queso Blanco, Panela, Oaxaca or Cotija —; or meats such as chorizo sausage.
Like it hot? …; Stroll the vegetable aisle for some chili pepper pizzazz —; ranging from jalapeño; (hot) to cayenne (hotter) to habanero (hottest!). Melted cheese fondues also are a "hot"; entertaining option.
Appetizer Zingers …; Jump start the party by serving a zesty dose of appetizers, such as jalapeño; poppers, nachos, 7-layer dip and empanadas. Visit www.oldelpaso.com or www.ilovecheese.com for festive recipe ideas and entertaining tips.
An Easy Fix …; If preparing a large spread seems overwhelming, consider a grande taco night buffet. Convenient prewashed lettuce and veggies, shredded cheeses, fiesta dinner kits and jarred salsas may be your ticket to fun!
Kids Rule …; Make the kids’; table the best seat in the house! Take an instant photo of each child as they arrive, place it by their plate and invite them to decorate the edges with crayons and stickers. Add a splash of color with a piñata,; streamers, confetti and balloons. Offer a fun kid-size menu such as mini tacos and simple cheese-a-dillas with American cheese singles.