A Mexican Fiesta Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Interest GroupParty
Ingredients
| Navel orange - 1 whole , sliced | ||
| Lemon - 1 whole, sliced | ||
| Lime - 1 whole, sliced | ||
| Red apple | 1 (For Sangria:) | |
| Red Burgundy wine - 1 bottle, chilled | ||
| Orange juice | 1 Cup (16 tbs) (For Sangria:) | |
| Sugar | 1/4 Cup (16 tbs) (For Sangria:) | |
| Orange-flavored liqueur - 1/4 cup (optional) | ||
| Club soda | 1 Bottle (1l) (For Sangria:) | |
| Pineapple chunks | 1 Can (10oz) (For Salad:) | |
| Navel oranges - 2 whole, peeled and cut into 1/4 inch-thick slices | ||
| Bananas | 2 (For Salad:) | |
| Lime juice | 1 Tablespoon (For Salad:) | |
| Sweetened, flaked coconut | 1/2 Can (10oz), sweetened (For Salad:) | |
| Lime | 1 (For Salad:) | |
| Whole peeled tomatoes | 1 Can (10oz) (For Salsa:) | |
| Onion | 1 1/2 Cup (16 tbs), chopped (For Salsa:) | |
| Green chilies | 1 Can (10oz), chopped (For Salsa:) | |
| Sauce | 1 Can (10oz) (For Salsa:) | |
| Corn tortillas | 6 (For Tortillas:) | |
| Vegetable oil | 1 Tablespoon (For Tortillas:) | |
| Ripe avocado | 1 Small, peeled (For Tortillas:) | |
| Ground beef round - 1 lb | ||
| Garlic | 1 Clove (5gm), pressed (For Tortillas:) | |
| Chili powder - 2 teaspooons | ||
| Ground cumin | 1/2 Teaspoon (For Tortillas:) | |
| Oregano leaves | 1/2 Teaspoon, dried (For Tortillas:) | |
| Salt | 1/2 Teaspoon (For Tortillas:) | |
| Cayenne pepper - a dash | ||
| Fresh ripe tomato - 1 medium, chopped | ||
| Iceberg lettuce | 2 Cup (16 tbs), shredded (For Tortillas:) | |
| Cheddar Cheese package | 1 (For Tortillas:) | |
Directions
GETTING READY
1. To prepare Sangria in a large pitcher, add 1 sliced orange, sliced lemon and lime, apple, wine, orange juice, sugar and liqueur. Stir until sugar dissolves then refrigerate to chill well.
2. In a salad bowl, combine pineapple with juice, 2 sliced oranges, banana and lime juice and toss well. Cover with plastic wrap and refrigerate to chill until ready to serve.
3. To prepare the salsa, drain canned tomatoes and place in small bowl, reserving 1/4 cup juice.
4. Mash them with a fork.
5. Add 3/4 cup chopped onion, green chilies and taco sauce and mix thoroughly. Set aside for flavors to intensify.
6. In a small bowl mash avocado slightly, using a fork cover and set aside.
MAKING
7. Brush tortillas with oil, on both sides, and arrange them on a baking sheet.
8. Broil, 6 inches from heat source, for about 5 to 6 minutes each side or until crisp.
9. Remove and set aside to let cool.
10. In a medium-sized skillet, over medium-high heat, saute ground beef with remaining 3/4 cup chopped onion and the garlic, until the meat is lightly browned.
11. Add reserved 1/4 cup tomato juice, spices and seasonings.
12. Reduce heat and simmer meat for about 3 minutes or until most of the liquid evaporates, stirring frequently.
SERVING
13. Spoon meat mixture onto the tortillas and top with layers of chopped tomato, shredded lettuce, cheese and mashed avocado.
14. Garnish each tortilla with a piece of chopped tomato, if desired.
15. Arrange on a decorative platter and serve with Green Chili Salsa.
16. Sprinkle flaked coconut over fruit salad and serve with lime wedges.
17. Add club soda to Sangria and lots of ice and serve with dinner.
1. To prepare Sangria in a large pitcher, add 1 sliced orange, sliced lemon and lime, apple, wine, orange juice, sugar and liqueur. Stir until sugar dissolves then refrigerate to chill well.
2. In a salad bowl, combine pineapple with juice, 2 sliced oranges, banana and lime juice and toss well. Cover with plastic wrap and refrigerate to chill until ready to serve.
3. To prepare the salsa, drain canned tomatoes and place in small bowl, reserving 1/4 cup juice.
4. Mash them with a fork.
5. Add 3/4 cup chopped onion, green chilies and taco sauce and mix thoroughly. Set aside for flavors to intensify.
6. In a small bowl mash avocado slightly, using a fork cover and set aside.
MAKING
7. Brush tortillas with oil, on both sides, and arrange them on a baking sheet.
8. Broil, 6 inches from heat source, for about 5 to 6 minutes each side or until crisp.
9. Remove and set aside to let cool.
10. In a medium-sized skillet, over medium-high heat, saute ground beef with remaining 3/4 cup chopped onion and the garlic, until the meat is lightly browned.
11. Add reserved 1/4 cup tomato juice, spices and seasonings.
12. Reduce heat and simmer meat for about 3 minutes or until most of the liquid evaporates, stirring frequently.
SERVING
13. Spoon meat mixture onto the tortillas and top with layers of chopped tomato, shredded lettuce, cheese and mashed avocado.
14. Garnish each tortilla with a piece of chopped tomato, if desired.
15. Arrange on a decorative platter and serve with Green Chili Salsa.
16. Sprinkle flaked coconut over fruit salad and serve with lime wedges.
17. Add club soda to Sangria and lots of ice and serve with dinner.
Chef
