For those of you looking to party like it’s 1999 on May 5th, consider hosting a Cinco de Mayo fiesta. The fifth day of the fifth month marks the Mexican army’s victory over the French at the Battle of Puebla in 1862. In the United States, commemorations of the special occasion are typically marked with large parties that feature plenty of Mexican cuisine.
If you can’t make it out to a local fiesta, then have one at home using these red-hot recipes:
SPICY BEEF BURRITOS
Ingredients:
1 1/4 pound ground beef
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package frozen chopped spinach, defrosted, well drained (10 oz.)
1 can (4.5 ounces) chopped green chilies
1 1/4 cup chunky salsa
1 cup cheddar cheese, shredded
8 medium flour tortillas, warmed
Directions:
In a large skillet, brown ground beef over medium heat for 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
Season beef with chili powder, cumin, salt and pepper. Stir in spinach, green chilies and salsa; heat through.
Remove from heat; stir in cheese.
To serve, spoon about 1/2-cup of beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
Tip: You can make this dish even healthier by adding vegetables, such as Mexican diced tomatoes, black olives and lettuce and top with pico de gallo or guacamole.
MINI TORTILLA ROLLS
Ingredients:
8 ounces sour cream
8 ounces cream cheese
3 ounce can chopped black olives
3 ounce can chopped green chilies
1 cup finely shredded cheddar cheese
1 tablespoons dry Ranch dressing mix
1 package (10-inch) flour tortillas
Salsa for dipping
Directions:
Mix cream cheese, sour cream and Ranch dressing until smooth.
Add olives, chilies, and cheese.
Spread a thin layer of mixture on tortillas and roll up.
Wrap each roll in plastic wrap.
Refrigerate for at least two hours.
When ready to serve, slice rolls into 1 to 2-inch pieces and pair with salsa.
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