Easy Taco Dip

Ingredients

• 1 (8 oz) package
  cream cheese, softened
• 1 package
  taco seasoning mix (dry)
• 1 1/2 pounds
  ground beef
• 1/2 head
  lettuce, shredded
• 1 (8 oz) container
  cherry tomatoes, sliced in half
• 6 green onions, thinly sliced
• 1 1/2 cups
  Mexican blend shredded cheese
• 1 1/2 cups
  honey barbecue sauce
• cilantro
  chopped, garnish

Cooking Directions

1. With the back of a large spoon, spread softened cream cheese on a large serving plate.
2. Brown ground beef, drain. Add taco seasoning mix and 3/4 cup water. Cook according to package directions.
3. Spread taco/ground beef mixture on cream cheese layer.
4. Layer on shredded lettuce, chopped tomatoes, onions and cheese.
5. Pour barbecue sauce over all.
6. Serve with tortilla chips or corn chips.

Frozen Margaritas

Ingredients

• 10 cups
  pineapple juice
• 8 cups
  water
• 6 cups
  tequila
• 3 cups
  orange liqueur
• 3 (10 oz) cans
  frozen margarita mix concentrate, thawed and undiluted
• 1 (12 oz) can
  frozen limeade concentrate, thawed and undiluted
• garnish: lime wedges, coarse salt

Cooking Directions

1. Combine pineapple juice, water, tequila, orange liqueur, frozen margarita mix, and limeade in a very large plastic container. (A large, clean, ice cream pail works great for this recipe.) Cover and freeze at least 24 hours or until frozen to a slushy consistency. Moisten rims of margarita glasses with lime juice and dip into coarse salt. Pour margarita mixture into glasses and garnish with lime wedges.

Green Chili Chicken Enchiladas

Ingredients

• 2 cups
  diced rotisserie chicken
• 1 1/2 cups
  shredded taco-style cheese
• 1/2 cup jarred
  diced roasted red bell peppers,
• 1 (4 oz) can
  diced green chilies
• 1 cup
  sour cream
• 1 can
  cream of chicken soup
• 1 package
  flour tortillas
• 1 (10 oz) can
  mild green enchilada sauce
• 1 1/2 cups
  shredded cheddar cheese
• 4 cups
  shredded lettuce
• 8 oz container
  cherry tomatoes, sliced in half
• 1 ripe
  avocado, chopped
• 1/2 medium
  red onion, chopped
• green taco sauce or
  salsa
• chopped
  cilantro

Cooking Directions

1. Heat oven to 350. Spray 13 x 9 inch baking dish with non-stick cooking spray.
2. In a medium bowl, combine chicken, taco cheese, roasted red bell peppers, green chilies, sour cream and cream of chicken soup; mix well.
3. Spread 2 teaspoons enchilada sauce on each tortilla. Top each tortilla with 1/2 cup chicken mixture. Roll up tortillas; arrange seam side down in prepared dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray, cover baking dish with foil, sprayed side down.
4. Bake 45 to 60 minutes or until heated through. Remove foil during last 10 minutes of baking.

Mexican Cinnamon Cream Cheese Brownies

Ingredients

• 1 box (18 oz)
  Ghirardelli double chocolate brownie mix
• 1
  egg
• 1/3 cup
  vegetable oil
• 1/4 cup
  water
• 1/2 teaspoon
  ground Mexican cinnamon 
• 1/3 cup
  cinnamon chips
• 2 tablespoons butter, softened
• 4 oz
  cream cheese, softened
• 2 tablespoons
  sugar
• 1
  egg
• 1 tablespoon
  flour
• 1/2 teaspoon
  vanilla extract

Cooking Directions

1. In a small mixing bowl beat butter, cream cheese and sugar until light and fluffy. Add the egg, flour and vanilla extract. Mix well, set aside.
2. Preheat oven to 325º Spray 11 x 7 x 2 baking dish with non-stick cooking spray.
3. In a medium mixing bowl, mix together egg, oil and water until combined. Add brownie mix, ground cinnamon and cinnamon chips. Stir just until combined. Do not over mix. Spread mixture into prepared pan.
4. With a large spoon, drop cream cheese filling onto brownie batter. With a knife, cut through filling to create a marble/swirl effect. Bake for 22 to 28 minutes.
5. Remove from oven and cool on wire rack.

Looking for more Cinco de Mayo recipes? Here is one you’ll want to make: Bunuelos or Mexican Fritters