Rural Missouri - May 2017 - 30
Festive recipes for your Cinco de Mayo
by Heather Berry | email@example.com
inco de Mayo, the ﬁfth of May, is a Mexican national holiday celebrating
that country's independence. It commemorates a single, historic victory
for a small Mexican army over invading troops from France at the Battle
of Puebla in 1862. The holiday is a symbol of unity and national pride
for the Mexican people and many Americans have adopted it as a day of celebration of freedom for their friends to the south. So in their honor, let's kick up the
heat a little bit and try these festive recipes for Cinco de Mayo this year.
Baked Cheesy Chicken Burritos Mexican Lasagna
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups shredded chicken
1 cup enchilada sauce
2 tablespoons lime juice
Salt and pepper to taste
15-ounce can black beans, drained
2 cups white rice, cooked
1 cup cheddar cheese, divided
1 cup Monterey Jack cheese
6 large ﬂour tortillas
Chopped cilantro, for serving (optional)
Heat oven to 350 degrees. Heat olive oil in a large nonstick skillet over medium
heat. Add onion and saute until soft. Stir in garlic and cook until fragrant,
about 30 seconds. Add chicken and about half cup enchilada sauce, or until
the chicken is fully coated. Toss until evenly combined. Stir in lime juice and
season with salt and pepper to taste.
To make a burrito, lay one of the ﬂour tortillas on a clean cutting board.
Add a scoopful each of rice and beans to the center. Add the chicken mixture
then top with a small handful each of both cheeses. Reserve about a half cup
of cheese to sprinkle on the burritos before baking. Roll the burrito tightly and
place in a casserole dish, seam-side down. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the burritos; sprinkle the extra
cheese over the top. Cover with foil and bake until the cheese is melted, about
15 minutes. Serve with cilantro, sour cream and hot sauce, if desired.
2 pounds lean ground beef
16-ounce can refried beans
4-ounce can green chiles, chopped
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces lasagna noodles, uncooked
4 cups Colby Jack cheese, divided, shredded
16-ounce jar mild salsa
2 cups water
16 ounces sour cream
2-1/4-ounce can sliced black olives, drained
3 green onions, chopped
1 medium tomato, chopped
Heat oven to 350 degrees. In a large skillet, cook beef over medium heat until
no longer pink; drain. Stir in beans, chiles, taco seasoning and hot salsa.
In a greased 13-by-9-inch baking dish, layer a third of the noodles and meat
mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine mild
salsa and water; pour over top.
Cover and bake for one hour or until heated through. Uncover and top with
black olives, onions, tomatoes and remaining cheese.
Bake, uncovered, for 45 minutes. Let stand 10 to 15 minutes before cutting
and serving. Serve with sour cream if desired.
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