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Cinco de Mayo treats

Cinco de Mayo Treats

Enjoy these delicious treats to add a Mexican flair to your family dinner.

Lentil Tacos

  • 1 c. finely chopped onion
  • 1 garlic clove, minced
  • 1 tsp. canola oil
  • 1 c. dried lentils, rinsed
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 ½ c. chicken broth
  • 1 c. salsa
  • 12 taco shells
  • 1 ½ c. shredded lettuce
  • 1 c. chopped fresh tomato
  • 1 ½ c. shredded reduced-fat Cheddar cheese
  • 6 Tbsp. fat free sour cream

In a large nonstick skillet, sauté the onion and garlic in oil until tender.  Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.  Add broth; bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.  Uncover; cook for 6-8 minutes or until mixture is thickened.  Mash lentils slightly.

Stir in salsa.  Spoon about ¼ c. lentil mixture into each taco shell.  Top with lettuce, tomato, cheese and sour cream.

Guacamole

  •  3 avocados – peeled, pitted and mashed
  • 1 lime, juiced
  • 1 tsp. salt
  • ½ c. diced onion
  • 3 Tbsp. chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 tsp. minced garlic
  • 1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.

 

 

Nacho Tacos

  •  1 lb. lean ground beef
  • 1 medium onion, chopped
  • ½ tsp. chili powder
  • 1 (10.75 oz.) can Campbell's Condensed Fiesta Nacho Cheese Soup
  • 8 taco shells, warmed
  • 1 c. shredded lettuce
  • 1 medium tomato, chopped

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Stir ½ c. soup in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling.  Spoon the beef mixture into the taco shells.  Top with the soup, lettuce and tomato.

Fiesta Cheese Rice

  •  3 c. uncooked instant rice
  • 3 c. water
  • 1 (10 oz.) can diced tomatoes with green chilies, undrained
  • 1 Tbsp. chicken bouillon granules
  • ¾ c. sour cream
  •  ½ c. shredded Cheddar cheese, divided

In a bowl, combine the rice, water, tomatoes and bouillon; mix well.  Pour into a greased 2-quart microwave safe dish.  Cover and microwave on high for 10 minutes.  Stir in the sour cream and ½ c. of cheese; mix well.  Sprinkle with the remaining cheese.  Cover and microwave for 1 minute or until cheese is melted.

For more information, contact:
_______________________________

Nancy A. Freeman, County Director
Harrison County Extension Service
nfreeman@ext.msstate.edu  
(228) 865-4227

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