One of the easiest ways to make your summer parties memorable is to create a well thought out menu. After all, nothing makes party guests happier than a super spread.
When choosing items to include on your party menu, consider how many guests you will be feeding. It’s much easier to cook up a slew of pizzas for a party of 20 than it is to make individual steaks. Budget is also a factor when throwing a backyard bash, so you might want to choose a party theme that is conducive to both your financial situation and your cooking skills.
If you are looking for an economical yet fun theme that yields amazing party dishes, then think Mexican. South of the border dishes are simple to make and the ingredients features in them are relatively inexpensive.
The following are some of my favorite cheap and easy Mexican party recipes:
SPICY TACO CUPS
Ingredients:
1 1/2 pounds ground beef
1 package (11.3 ounces) refrigerated dinner roll dough
1 package taco seasoning mix
3/4 cup Sloppy Joe sauce
1 cup shredded Mexican four-cheese blend
1 1/2 cups thinly sliced lettuce
Chopped tomatoes
Sour cream
Sliced ripe olives
Directions:
Heat oven to 350 degrees.
Separate rolls and press into a 3 1/2-inch circle.
Turn muffin pan upside-down; press each roll over a muffin cup. Bake for 12 to 15 minutes or until browned. Remove baked cups to platter.
Meanwhile, brown ground beef with taco seasoning mix in a large skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking into crumbles.
Stir in sloppy Joe sauce, cook 2 to 4 minutes or until hot and bubbly, stirring occasionally. Stir in 3/4-cup cheese. Spoon beef mixture evenly into cups. Top with lettuce, tomato and cheese. Top with sour cream and olives before serving.
KICKED UP NACHOS
Ingredients:
1 1/2 pounds ground beef
16 ounces black beans
1/4 chopped cilantro
2 tablespoons lime juice
2 tablespoons taco seasoning
1 teaspoon minced garlic
3 large plum tomatoes, sliced
1 1/2 cups thick and chunky salsa
1 cup shredded Mexican cheese blend
4 ripe Hass avocados
3 tablespoons lime juice
2 tablespoons minced red onion
2 large jalapeno chilies, seeded and minced
1 teaspoon salt
1 cup reduced-fat sour cream
Tortilla Chips
Directions:
Cook ground beef in large skillet over medium- high heat, stirring until beef crumbles and is no longer pink; drain.
Stir in beans, cilantro, 2 tablespoons lime juice, taco seasoning and garlic; heat through.
Transfer to a 12 to 14-inch round serving plate and smooth into a 1- inch circle with spatula.
Arrange tomato slices around edge to make a border.
Drain salsa in a strainer to get rid of excess juice. Spread over beef mixture, leaving some showing around the edge. Sprinkle cheese over salsa.
Cut avocados in half, remove pit and spoon flesh into a medium bowl. Add 3 tablespoons lime juice, onion, jalapeno and salt, and mash until smooth. Spoon over cheese layer and spread into an even layer. Spread sour cream on top. Serve with tortilla chips.
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