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Put Some
Fiesta
in Your
Friday
With a Cinco de Mayo Party! 
(Family Features) - Invite familia and amigos together to share in the authentic
Mexican holiday Cinco de Mayo! Celebrating with red, white and
green flair, Cinco de Mayo celebrates the Battle of Puebla's
historic victory over the French on May 5, 1862. While Cinco de
Mayo is not Mexico's traditional Independence Day, it remains a
festive holiday steeped in pride and tradition.
This fifth of May, what better way to embrace the mouthwatering,
tempting tastes and textures of authentic Mexican meals than with
Ortega? For over 150 years, Ortega has offered a full line of
authentic, great tasting Mexican food products. Use these to
create memorable recipes with their warm, melted salsa and
cheese, crunchy corn tacos, soft tortillas, aromatic seasonings,
zesty salsas and diced green chiles. Bring these "las favoritas"
recipes to life — and to your dinner table — to celebrate the
country's authentic flavors. Ortega helps make your meals
distinct and delicious, easy and irresistible!
Arriba! Arriba!How to Host a Cinco de Mayo Party Set the Scene ... Shop around for inexpensive piñatas, strings of cactus or chile pepper lights, maracas, serapes and sombreros to give any room or patio a fiesta flair. Pass the Antojitos! ... Add zesty Mexican flavor to appetizers and other easy-to-make party foods with taco sauce, salsa, diced green chiles and salsa and cheese dips. Take It Easy ... If preparing a large spread seems overwhelming, consider a grande taco night buffet. Convenient prewashed lettuce and veggies, shredded cheeses, taco dinner kits and jarred salsas may be your ticket to success! Focus on Fun ... Make the kids' table the best seat in the house! Take an instant photo of little guests as they arrive, place it by their plate and invite them to decorate the edges with crayons and stickers. Add a splash of color with a pi¤ata, streamers, confetti and balloons. Offer a fun kid-size menu, such tacos and simple cheese-a-dillas. For more recipe ideas, visit www.ortega.com. Mexican Steak Tacos Makes 2 servings 1 (3 1/2-ounce) bag boil-in-bag long grain rice 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon Ortega Taco Sauce 1 tablespoon Ortega Salsa, any variety 1/4 teaspoon salt 1 pound sirloin steak 1 (15-ounce) can diced tomatoes 1 (4-ounce) can Ortega Diced Green Chiles 4 Ortega Taco Shells 4 lime wedges Sour cream (optional) COOK rice. Meanwhile, combine cumin, garlic powder, taco sauce, salsa and salt, and rub over both sides of steak. SPRAY broiler pan with cooking spray. Place steak on pan. Broil 4 minutes on each side or until desired degree of doneness. Cut steak into thin slices. COMBINE rice, tomatoes and chiles. Place mixture in shells. TOP rice mixture with beef slices. Squeeze juice from limes over beef. Top with sour cream, if desired. 
Mexican Hash Brown BakeMakes 12 servings (1 cup each) 1 (13-ounce) container Ortega Salsa & Cheese 1 1/2cups sour cream 1 (4-ounce) can Ortega Diced Green Chiles or Diced Jalapeños 1 (30-ounce) package frozen shredded hash brown potatoes 2 Ortega taco shells, coarsely crushed HEAT oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray. COMBINE salsa & cheese, sour cream and chiles or peppers in large bowl; stir until blended. Gently stir in hash browns. Spoon mixture into baking dish. SPRINKLE with crushed taco shells. BAKE 45 to 50 minutes or until bubbly around edges. Let stand 5 minutes before serving. Tip: Make extra special by adding 2 sliced green onions or 2 slices crisp, crumbled bacon. Use light or reduced-fat sour cream if preferred. 
Mexican Pasta SaladMakes 8 servings (3/4 cup each) 3 cups (8 ounces) rotini pasta 1 (1.25-ounce) package Ortega Taco Seasoning Mix 1/2 cup sour cream 1/4 cup water 1 tablespoon white vinegar 1 cup cherry tomato halves 1 (4-ounce) can Ortega Diced Green Chiles 1/2 cup diced green bell pepper 1 (2.25-ounce) can sliced ripe olives, drained 2 green onions, sliced 2 Ortega Taco Shells, coarsely crushed 1/2 cup Ortega Thick & Chunky Salsa 1/2 cup (2 ounces) shredded Cheddar cheese COOK rotini according to package directions (do not overcook); drain. Rinse with cold water until cooled; drain. STIR together taco seasoning mix, sour cream, water and vinegar in large bowl until blended. Stir in rotini, cherry tomatoes, green chiles, bell pepper, olives and green onions. MICROWAVE crushed taco shells on HIGH 30 to 45 seconds. PLACE pasta in serving bowl. Top with salsa, crushed taco shells and cheese just before serving. Tip: Taste salad before adding toppings. Stir in a little water for creamier texture. Use light or reduced-fat sour cream if preferred. SOURCE: Ortega Products
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