Celebrating Cinco de Mayo in Style!
Submitted by Maria del Carmen Buschmann
Cinco de Mayo is Spanish for May 5th, or more literally, “Five of May”. It is a celebration of Mexico’s surprise victory over a superior French army at the Battle of Puebla on May 5, 1862. In the United States, Cinco de Mayo is oftentimes mistaken to be Mexico’s Independence Day, which is actually celebrated on September 16th. Interestingly, Cinco de Mayo is oftentimes viewed as a bigger event in the United States than in Mexico thanks in large part to some aggressive marketing by American breweries and distilleries circa the 1980s. In any event, let’s fiesta, y’all!
Carmen’s Baked Mexican Bean Dip
- 2 cans (10 oz. each) bean dip
- 1 cup shredded sharp cheddar cheese
- 1 lb. ground round beef (or chicken or turkey)
- ¼ cup chopped green onions
- 1 package taco seasoning mix
- 1 cup pitted black olives, chopped
- 1 cup shredded Monterey Jack cheese
- 1 cup finely chopped tomatoes
- 1 (4 oz.) can diced green chiles
- 2 or 3 avocadoes, chopped
- 2 to 4 tablespoons of picante or taco sauce
- 1 cup sour cream
Spread the bean dip in a 9” x 13” baking dish. Cook the ground meat with taco seasoning as directed on the package. Spread over the bean dip. Layer the Monterey Jack cheese over the meat. Spread green chiles over the cheese. Drizzle taco sauce over everything. Layer the cheddar cheese over the taco sauce. Bake at 350 degrees for 20-30 minutes. Remove from oven and cool slightly. Sprinkle green onions, olives, tomatoes and avocadoes over the top. Serve hot with tortilla chips and sour cream on the side. ENJOY!