Friday, May 05, 2006

Fiesta Time!

On May 5, 1862, an army of 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico. The holiday was celebrated for the first time in Texas and California. Surprisingly enough, it is celebrated in America more than in Mexico!

My furgrandbaby is very patriotic. He likes to celebrate every holiday and is seen here wearing his little sombrero. He's ready to assist me in making today's recipe! So, in honor of Cinco de Mayo, today's recipe will have a Mexican flair! Grab your poncho, spoon and bowl and let's get cooking!

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Corn Taco Casserole

1 lb. Ground Beef
1/4 Cup Chopped Onion
12 oz. Can Whole Kernel Corn with Sweet Peppers, drained
1/3 Cup Taco Sauce (mild, or spicy, whatever you like!)
1/2 tsp Salt
1/4 tsp Pepper
1 Cup Bisquick
1/4 Cup Cold Water
(optional) 2 Medium Tomatoes, sliced thin
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Sour Cream
1/3 Cup Mayonaisse

Grease an 8" square baking dish
Brown meat and onions, drain off fat
Add corn, taco sauce, salt and pepper
In a seperate bowl, Stir Bisquick and water until soft dough forms
Pat dough into the bottom of pan and 1/2" up the sides
Add beef mixture and top with tomatoes
In a small bowl, Mix cheese, sour cream and mayonaisse
Spread cheese mixture over tomatoes
Bake 30-40 minutes at 375 degrees

Serving suggestions:
This meal can be cut into squares and feeds 4-6 people. This casserole would go great with some homemade cornbread. Serve Caramel Flan for dessert and tequila if you're the drinkin' type!

Adios amigos y el cocinar feliz! (Good bye friends and happy cooking!)
Grammie :: 3:09 PM ::

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