With all the national, religious and ethnic holidays we celebrate around here, one of the least noticed is Cinco de Mayo, celebrated by millions and millions of people throughout the world as an international holiday.

Cinco de Mayo

In honor of our Latin friends and neighbors, Epicurus.com offers these brief little recipes:

Taco Rico Wraps
Serves 6 (3 tacos each)

1 pound lean ground turkey or beef
1 16-ounce jar prepared chunky salsa
3 cups cooked rice
1 11-ounce can corn, drained
1 cup (4 ounces) shredded Monterey Jack cheese
18 flour or corn tortillas, warmed

Brown turkey in large nonstick skillet over medium-high heat; drain fat and liquid, if necessary. Stir in salsa, rice and corn. Cook over medium heat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3 cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up and serve.

Easy Red Beans and Rice
Serves 4

1 pound smoked sausage, sliced into 1/2-inch thick slices
1 14-1/2-ounce can stewed tomatoes
1 15- to 16-ounce can red beans, drained and rinsed
1/4 teaspoon ground red pepper
3 cups cooked rice

Heat large skillet over medium-high heat until hot. Add sausage; cook and stir 3 to 5 minutes or until lightly brown. Add tomatoes, red beans and red pepper. Bring to a boil; reduce heat and simmer 7 to 10 minutes.

Stir in rice; cook and stir 2 to 3 minutes more or until thoroughly heated.

Layered Taco Dip
Serves 12

1 (16-ounce) can refried beans
1 cup sour cream
1 cup prepared salsa
1 cup prepared guacamole
1/4 cup chopped green onions
1/4 cup sliced ripe olives
1/4 cup sliced jalapenos
Wheat Thins or other snack crackers

Spread refried beans on large serving plate; top with layers of sour cream, salsa and guacamole.

Sprinkle with green onions, olives and jalapenos. Chill until serving time. Serve as a dip with crackers.

Chunky Chili Ole
Serves 20

1/2 pound ground turkey or lean ground beef
1 (14 1/2-ounce) can no salt added stewed tomatoes
1 (8 3/4-ounce) can no salt added corn, drained
1/2 cup red kidney beans, drained
1 1/2 teaspoons chili powder
1/8 to 1/4 teaspoon ground red pepper
1 teaspoon cornstarch
Shredded Cheddar cheese, for garnish
80 Triscuit Wafers or other crackers

Brown turkey or beef in saucepan over medium heat for 5 minutes, stirring to break up meat.

Drain tomatoes, reserving juice; chop tomatoes. Add tomatoes, corn, kidney beans, chili powder and ground red pepper to saucepan; cook and stir 5 minutes. Combine reserved juice and cornstarch; blend into chili mixture.

Cook and stir until mixture thickens and begins to boil. Spoon into serving bowl. Garnish with cheese if desired. Serve as a dip with wafers.

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