Lesliestern_'s Cinco de Mayo Collection on LTK

Cinco de Mayo

By Lesliestern_

Hosting or attending a fiesta? Here’s everything you need for the best spread!

Easy Taco Dip

My Easy Taco Dip

Everyone's had a taco dip before, but not everyone seasons the layers as they should. We're taking a classic, and adding some love to make an easy and delicious taco dip!

Here's what you'll need:
1 can of refried beans
1 cup light sour cream
1/2 cup of your favorite salsa
2 avocados
2 cups pico de Gallo
1 lime
1-2 cups freshly shredded cheddar cheese
9x13 dish

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1/2 tbs cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne pepper

Here's how to make it:
1. You start by making homemade taco seasoning. It's so easy, don't even think about buying it. You have all the ingredients in your spice drawer, I promise!
Set that aside, because you'll divide it into two later.
2. Add 3./4 of the can of refried beans, 1/2 of the seasoning mix and juice of a lime to a bowl. Mix well until combined. Spread in the bottom of the dish. This will be the bottom layer.
3. Take 1 cup of sour cream, and add the remaining taco mixture. Spread onto the refried bean layer.
4. Then spread your favorite salsa on top of that. I used a green one, but any will do!
5. For the guacamole layer, mash 2 avocados with 1/2 cup of pico and the juice of a lime. Add that on top of the salsa layer.
5. Top with cheddar cheese and more pico.
6. Refrigerate for at least 1 hour. Serve with crispy tortilla chips and enjoy!

Tostada!

1 lb lean ground beef
Taco seasonings
Tostada shells
2 cups of Monterey Jack cheese
1/2 cup of Cotija cheese
1 can refried beans, warmed
Avocado
Pico de gallo
Sour cream
Romaine lettuce, thinly shredded

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350
1. Brown the ground beef with the taco seasonings. Drain, set aside.
2. To a tostada spread a thin layer of refried beans that have been warmed slightly. Top with ground beef and cheese, and place into the oven on a sheet pan until the cheese has melted.
3. Remove from the oven. Top with lettuce, avocado, pico, sour cream and cotija cheese.
Enjoy!

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Uncle Dan’s Margarita:

3 oz of your favorite tequila
1 1/2 oz triple sec
13/4 oz freshly squeezed lime juice
1 squeeze of agave
Grand Marnier
Freshly cracked salt
Lime wedge to garnish
Ice

Into a shaker filled with ice add the tequila, triple sec, lime juice and agave.
Shake well.
Prepare a glass by running a lime along the rim then dip into salt.
Fill with ice.
Pour the contents of the shaker into the glass, top with a splash of Grand Marnier, pinch of salt and lime.

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Cilantro Lime Rice

1 cup of Minute instant rice
3/4 cup of water
Juice of 1/2 a lemon
Juice of 1/2 a lime
Bay leaf
1/2 - 1 cup of freshly chopped cilantro
Pinch of salt
Swirl of olive oil

To a pot, heat the water to a boil, add the rice, juice, salt, oil and bay leaf. Stir and boil for 1 minute. Add a lid and remove from the heat. Let stand for 5 minutes, until the liquid is absorbed. Remove the bay leaf, add the fresh cilantro, stir and serve!

Chicken Enchiladas

Chicken Enchiladas

Here's what you'll need:
1 lb Chicken breast (or 1 rotisserie chicken)
Taco seasoning (1 tbs chili powder, 1 tbs paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tbs cumin, 1/4 tsp dried oregano, 1/4 tsp pepper, 1 packet of goya culantro y achiote)
1 28 oz can of red enchilada sauce
4 cups of shredded Monterey Jack cheese
1 package small corn tortillas

Toppings:
Sour cream, cilantro, salsa, avocado, pickled jalapenos

Here's how you'll make it:
1. You can use a rotisserie chicken or make your own. to make your own, heat an oven to 350, season the chicken in the taco seasoning with a little olive oil, then top with your favorite salsa. 2. Bake for 35 minutes. Let cool, and shred.
If using a rotisserie chicken, shred, toss with seasonings and salsa.
3. To the chicken mixture add 2 cups of cheese, mix well.
4. Prepare the baking dish with a little olive oil and coat the bottom with enchilada sauce.
5. To assemble the enchiladas; pour some enchilada sauce onto a plate and dip both sides into the enchilada sauce, then fill with a heaping spoonful of the chicken mixture. It should be enough to fill the center but not too much as it will spill out. Then roll the tortilla and chicken up and place seam side down in the baking dish. Continue until the chicken mixture is gone.
6. Pour the remaining sauce evenly over the enchiladas.
7. Top with cheese and bake at 350 for 25-35minutes until bubbling around the edges.

Serve with rice and beans, guacamole and toppings. Enjoy!

Leslie Stern
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College game day dip, game day good, appetizer, crockpot dip, slow cooker recipe, make ahead appetizer

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Need an easy appetizer? Here’s my homemade Guacamole.

What you’ll need:
3-6 ripe avocados
1 container pico de gallo. I love @traderjoes
1 lime
Pantry staples - 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt & pepper

Mash up the avocados and seasonings. Add in the entire container of pico, excluding the juice.
Add the juice of 1 lime.

Cover with plastic wrap, pressing onto the guac. Let it get cold in the refrigerator until ready to serve.

Garnish with fresh cilantro and lots of tortilla chips!

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Mini Dash Churro Waffles

Here's what you'll need:
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 tablespoon vanilla
1 cup flour
2 large eggs

Coating
1/3 cup brown sugar
1/3 cup white sugar
1 tablespoon cinnamon

Here's how you make them:
1. In a medium saucepan add water, butter, and salt. Bring to a boil and stir until the butter has fully melted.
2. Turn off the heat, add in the vanilla, then add in the flour and stir until it's fully incorporated.
3. Add in the eggs and continue to mix until well combined and forms a dough ball.
4. Heat up the waffle maker.
5. Use a cookie dough scoop to form the dough into balls. Then place a ball in the waffle iron and press down to close. Let cook for about 5-6 minutes until just golden brown. Repeat.
6. Immediately coat in the cinnamon sugar mixture and serve!

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