Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Cinco de Mayo recipes

Posted by on May. 4, 2014 at 12:51 PM
  • 18 Replies

Do you have any to share?

by on May. 4, 2014 at 12:51 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
AlleyCat08
by Bronze Member on May. 4, 2014 at 1:37 PM
Nope, not something I celebrate.
terri76
by Gold Member on May. 4, 2014 at 10:21 PM

I do not. I usually do not clebrate as it lands on a work night usually

arpazia
by Bronze Member on May. 5, 2014 at 10:35 AM
Saving my spot
Posted on CafeMom Mobile
RobynS
by Bronze Member on May. 5, 2014 at 10:35 AM

not really. But darn! I just realized we had Mexican last night. Should have saved that for today! LOL

ceciliam
by on May. 5, 2014 at 12:08 PM

Nope! I wasn't even thinking about it or I would have made some type of enchiladas or tacos.

kaybear123
by Kayla on May. 5, 2014 at 12:09 PM

I do not.

SweetLuci
by Gold Member on May. 5, 2014 at 1:01 PM

 

Taco Pie

1 sheet puff pastry
1 package Taco seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

place puff pastry on the bottom of a greased pie tin.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and taco seasoning. Cook until bubbly. Pour into crust. Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

SweetLuci
by Gold Member on May. 5, 2014 at 1:02 PM

 

I got this recipe from my Weight-Watchers. 1 cup = 2pts.

Taco Soup

l lb. ground turkey or lean ground beef

1 chopped onion

1 small package Hidden Valley Ranch Dressing mix

1 package Taco seasoning mix

1 15-oz can each White Kidney beans, pinto beans, corn, Mexican stewed diced tomatoes & regular diced stewed tomatoes

Brown meat with onions, drain excess fat, add all ingredients, simmer to blend flavors, add water if you like it soupy.

I used black beans instead of kidney beans and it is really good.


SweetLuci
by Gold Member on May. 5, 2014 at 1:03 PM

 

The Ultimate Taco Seasoning Mix


6 tablespoons minced onion
3 tablespoons chili powder

2 tablespoons cumin
1 tablespoon garlic salt
1/2 tablespoon oregano
1/2 tablespoon cornstarch

Using a mini food processor (a blender would probably work, too), chop the minced onions until smaller. Put the rest of the ingredients in with the minced onions and process until you have a powder with mini pieces of onion.

Label and use within 6 months.

Note: 3 tablespoons plus 1 teaspoon is equal to one store bought package of taco seasoning mix.

To Use: Combine 3 tablespoons plus 1 teaspoon mix with 1 pound cooked meat. Add 1/2 cup water; stir. Cook on low, covered, for about 10 minutes.

Yield: 3 batches

NOTES: To make this REALLY REALLY spicy, add 1/8 teaspoon of crushed red pepper flakes to the blender. (Try the original recipe as is first, before adding the red pepper flakes.)


SweetLuci
by Gold Member on May. 5, 2014 at 1:03 PM

 

San Diego-style Fish Taco Sauce

Prep Time: 10 minutes

Yield: About one cup

1/2 cup sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
1/2 cup mayonnaise
1 lime, cut in half
1/2 teaspoon cumin
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/4 teaspoon ground chili powder
1/2 teaspoon capers, minced
1 hot pepper of your choice, seeded and minced1 tablespoon fresh cilantro, chopped-optional

1. In a small bowl, whisk the sour cream and mayonnaise until well blended.

2. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.

3. Add all of the spices, whisking to mix thoroughly. Add the minced pepper and cilantro, and whisk thoroughly.

4. Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.

5. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.


Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)