Cinco De Mayo day Bake!
This was orignally made for Cinco De May! To My World Cinco de Mayo means Mexican food!!!! According to the History Channel , Cinco de Mayo isn’t much of a holiday in Mexico. Here in the USA though it is taking off. It’s a day to celebrate Mexican heritage. Cinco de Mayo is truly a celebration of one battle in a war between the French and Mexicans.
Today my family will dine on my version of Mexican food. Sorry to all the true Mexican chefs out there. No harm intended, lol, I know this is nothing like authentic Mexican food. I am calling it My World Cinco De Mayo Bake!
My World Cinco De Mayo Bake Recipe:
1-10 pack flour tortilla shells (medium size)
Layer one
1 lb ground beef
1 can tomatoes
1 can black beans
1 pkg taco seasoning (I make my own using about 2 tbsp chili powder, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, and some ½ tsp cumin, I usually just eyeball it though)
Layer two
1 package Fresco crumbling cheese, Crumbled small
2 -8ounce pkg shredded cheese we used montery jack
Layer three
2 cans refried beans
Toppings
Chopped tomatos
Sour cream
Guacamole
Fresh spinach
Salsa
Chopped onion
Preheat oven to 375. Brown beef in a medium sized skillet, drain meat (I always give it a rinse with hot water) add the can of black beans, juice and all, same with the can of tomatoes. Add the taco seasoning and cook over low until slightly thickened.
In a round casserole dish (I bought a foil throw away one) spray with some non-stick spray. Place a tortilla shell in the bottom. Top with about 1/3 of each cheese, now another tortilla shell.
Next comes the meat mixture and another tortilla shell.
Top this shell with the refried beans and yet another shell.
Continue until it’s gone or you run out of space. Top the final layer with cheese.
And bake until hot and bubbly (about 20 minutes)
Let it cool a few before slicing it like a pie. We like to top ours with spinach leaves, tomato, onion, guacamole, sour cream and salsa. #homemadeYUMMY
- 1-10 pack flour tortilla shells (medium size)
- Layer One
- 1 lb ground beef
- 1 can tomatoes
- 1 can black beans
- 1 pkg taco seasoning (I make my own using about 2 tbsp chili powder, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, and some ½ tsp cumin, I usually just eyeball it though)
- Layer Two
- 1 package Fresco crumbling cheese, Crumbled small
- 2 -8ounce pkg shredded cheese we used montery jack
- Layer three
- 2 cans refried beans
- Toppings
- Chopped tomatoes
- Sour cream
- Guacamole
- Fresh spinach
- Salsa
- Chopped onion
- Preheat oven to 375. Brown beef in a medium sized skillet, drain meat (I always give it a rinse with hot water) add the can of black beans, juice and all, same with the can of tomatoes. Add the taco seasoning and cook over low until slightly thickened.
- In a round casserole dish (I bought a foil throw away one) spray with some non-stick spray. Place a tortilla shell in the bottom. Top with about 1/3 of each cheese, now another tortilla shell.
- Next comes the meat mixture and another tortilla shell.
- Top this shell with the refried beans and yet another shell.
- Continue until it’s gone or you run out of space. Top the final layer with cheese.
- And bake until hot and bubbly (about 20 minutes)
- Let it cool a few before slicing it like a pie. We like to top ours with spinach leaves, tomato, onion, guacamole, sour cream and salsa.
My Friends over at Sunday Supper have all created Cinco De Mayo recipes too! You can get them below
Sunday Supper Easy Cinco de Mayo Recipes
Appetizers
- Beef and Portobella Tostados by Our Good Life
- Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
- Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
- Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
- Rotisserie Chicken Nachos by Pies and Plots
Drinks
- Cherry Paloma by The Crumby Cupcake
- Spicy Micheladas by Food Lust People Love
- Strawberry Pineapple Agua Fresca by Authentically Candace
Entrees
- Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
- Chicken Tinga Chalupas by Palatable Pastime
- Chicken Tortilla Soup by Soulfully Made
- Chipotle Chicken and Black Bean Soup by Cooking Chat
- Mexican Chicken and Black Bean Casserole by Simple and Savory
- Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
- Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon
Sides and Sauces
- Alambre Skillet Cheese Dip by My Life Cookbook
- Black Bean Cilantro Rice by Sew You Think You Can Cook
- Mango Habanero Sauce by Caroline’s Cooking
- Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
- Slow Cooker Healthy Refried Beans by Cricket’s Confections
Sweets
- Blueberry-Chocolate Jicamuffins by What Smells So Good?
- Carlota de Limón – Lime Charlotte by Sunday Supper Movement
- Flourless Mexican Hot Chocolate Cake by Baking Sense
- Margarita Cupcakes by Gourmet Everyday
- Oreo Taco Cookies by Ninja Baker
- Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
- Strawberry Gluten-Free Hand Pies by And She Cooks
Tacos
- Chicken Street Tacos by The Freshman Cook
- Chicken Fajitas by A Day in the Life on the Farm
- Lime Chicken Soft Tacos by Life Tastes Good
- Mini Taco Bowl Bites by Jersey Girl Cooks
- Pineapple Lime Chicken Tacos by Brunch-n-Bites
- Taco Bake by My World Simplified
