Loading Culinary.net Content Widget
Loading Culinary.net Article

¡Say Sí to Cinco de Mayo!
Sandra Lee Celebrates in Style

Not Rated   Rate This!

Salsa Sopes
Taco Lasagna
Crunchy Salsa Chicken Bake
Chicken Tacos with Cucumber Salsa

(Family Features) Over the years, Cinco de Mayo has become a great way to celebrate the fantastic flavors of Mexico. This year, why not host your own Cinco celebration? With easy recipes and fun tips like these from Ortega and Sandra Lee, you can say sí with style.

Here's how you can set the stage for the perfect fiesta with some creative tips from Sandra Lee:

  • Centerpiece: Fill a tall can with sunflowers and center it on a large platter. Arrange produce, such as fresh mini sweet peppers, long red peppers, bell peppers, avocados and jalapeños around the can. Once your party is over, you will have fresh ingredients for other meals.

  • Favors: Tie a length of raffia around small terra-cotta pots, then place a mini cactus into each one. These plants are a nice gift for your guests.

  • Place Cards: Turn extra votive candles into mood-enhancing place cards. Use a cookie cutter to cut colored paper into ovals. Write the guests' names on the front and punch holes on both sides. Thread a ribbon through the holes and around the votive, tying in the back.

And here are some delicious ways to celebrate Cinco de Mayo from Ortega. Visit www.Facebook.com/OrtegaTacos or www.ortega.com for more great recipes.

Salsa Sopes

  • 1 package (18 ounces) prepared polenta
  • 2 tablespoons canola oil
  • 1 can (15 ounces) Ortega Black Beans, rinsed and drained
  • 1 1/4 cups plus 1 tablespoon Ortega Thick and Chunky Medium Salsa
  • 1 tablespoon plus 2 teaspoons Ortega Thick and Smooth Taco Sauce (mild, medium or hot)
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 cup shredded lettuce

    1. Slice polenta in half. Slice each half into six rounds, about 1/2 inch thick, so you have 12 rounds total.
    2. Heat oil in large nonstick skillet over medium-high heat. Gently slide each polenta round into hot oil using spatula. Fry for 5 minutes per side or until golden brown and cooked through. Remove from oil and drain on paper towel-lined sheet tray.
    3. In medium bowl, combine beans, salsa and 2 teaspoons taco sauce. Mash beans with fork.
    4. In small bowl, combine sour cream, remaining taco sauce and lime juice, and mix until well blended.
    5. Spread 2 tablespoons mashed black beans on top of a fried polenta round. Top with a pinch of shredded lettuce and about 1 tablespoon salsa, and drizzle with some sour cream mixture.

Cook Time
20 minutes

Makes 12 sopes

Taco Lasagna

  • 1 pound lean ground beef
  • 3/4 cup water
  • 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
  • 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
  • 1 cup frozen chopped onion
  • 1 container (16 ounces) ricotta cheese
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh cilantro (plus more for garnish - optional)
  • 1 can (28 ounces) crushed tomatoes
  • 1 jar (16 ounces) Ortega Thick and Chunky Medium Salsa
  • 1/4 cup Ortega Thick and Smooth Taco Sauce (mild, medium or hot)
  • 1 box (12 count) Ortega Yellow Corn Taco Shells or Whole Grain Corn Taco Shells
  • 3 cups Mexican blend shredded cheese

    1. In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat. Add water, taco seasoning, green chiles and onion. Bring to a boil. Reduce heat and simmer for 5 minutes.
    2. In medium bowl, stir together ricotta cheese, eggs and cilantro.
    3. In second medium bowl, stir together tomatoes, salsa and taco sauce.
    4. Preheat oven to 400°F.
    5. In a deep 9 x 13-inch baking dish, spread one-quarter of sauce on bottom of dish. Place layer of taco shells into pan. Top with one-half of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce, and another layer of taco shells. Repeat layers with remaining ingredients. Top final layer with shells, sauce and cheese.
    6. Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serve hot, garnished with fresh cilantro.

Cook Time
1 hour

Makes 12 servings

Crunchy Salsa Chicken Bake

  • 1 12-count box Ortega Yellow Corn Taco Shells or Whole Grain Taco Shells, each shell broken into pieces
  • 1 bag (20 ounces) cubed, cooked chicken
  • 1 packet (1.25 ounces) Ortega Taco Seasoning (or 40% Less Sodium Taco Seasoning)
  • 1 jar (16 ounces) Ortega Thick and Chunky Medium Salsa
  • 1/4 cup Ortega Thick and Smooth Taco Sauce (mild, medium or hot)
  • 1 cup light sour cream
  • 1 can (4 ounces) Ortega Fire Roasted Diced Green Chiles
  • 1 cup pimiento stuffed olives, rinsed
  • 1/2 cup chopped cilantro
  • 4 cups Mexican blend shredded cheese, divided use
  • 1 cup low-sodium chicken broth

    1. Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray.
    2. Pour broken chips into baking dish and set aside.
    3. In large bowl, toss chicken with taco seasoning. Rub chicken cubes with your fingers to thoroughly distribute seasoning.
    4. In medium bowl, combine salsa, taco sauce and sour cream. Stir in chiles, olives and cilantro. Pour over chicken and combine thoroughly. Stir in 3 cups of cheese and chicken broth.
    5. Pour chicken mixture into baking pan over broken taco shells.
    6. Sprinkle on remaining cup of cheese. Bake for 25 to 30 minutes or until bubbly.

Bake Time
25 to 30 minutes

Makes 6 servings

Chicken Tacos with Cucumber Salsa

  • 2 tablespoons canola oil
  • 1/2 red onion, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 packet (1.25 ounces) Ortega Reduced Sodium Chili Seasoning Mix
  • 2 store-bought cooked chicken thighs (about 1/2 pound), shredded
  • 1 cucumber, chopped
  • 1/2 can (15 ounces) chopped tomatoes, drained
  • 3 tablespoons Ortega Thick and Smooth Taco Sauce (mild, medium or hot), divided
  • 1 tablespoon chopped fresh cilantro
  • 8 Ortega Yellow Corn or Whole Grain Taco Shells
  • 1 cup shredded cabbage
  • 2 tablespoons sour cream
  • Kosher salt, to taste
  • Black pepper, to taste

    1. In skillet over medium heat, add oil. Sauté half the onion, red pepper flakes and reduced sodium chili seasoning mix until onions are soft, about 5 minutes. Add chicken and cook until warmed through, about 5 minutes.
    2. For salsa: In bowl, mix together cucumber, tomatoes, 2 tablespoons taco sauce, remaining onion, cilantro, and salt and pepper to taste.
    3. Spoon chicken mixture into taco shells, top with salsa and cabbage.
    4. Mix remaining tablespoon of taco sauce into sour cream and top.

Cook Time
10 minutes

Makes 6 servings

SOURCE: Ortega

Reviews and Comments: