Try these recipes for your Cinco de Mayo celebration

With Cinco de Mayo a week away, chances are you are deciding how to celebrate the holiday on May 5.

You can’t go wrong heading out to a Mexican restaurant. But if you choose to cook and entertain at home, Ortega can help. Taco casserole, pasta and vegetables with cilantro dressing, and frozen margarita pie will make for a fabulous fiesta.

TACO CASSEROLE

1 pound lean ground beef
1/2 cup chopped onion
1 bottle (8 ounces) Ortega Taco Sauce
3/4 cup water
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
1 package (12-count) Ortega Whole Grain Corn Taco shells, broken, divided
2 cups (8 ounces) shredded cheddar cheese, divided
Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees. Grease 11-by-7-inch baking dish. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.

Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally. Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers with remaining ingredients.

Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings. Makes 8 servings.

PASTA AND GRILLED VEGETABLE SALAD WITH CILANTRO DRESSING

Dressing:

1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
Salt and black pepper, to taste

Salad:

1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 pound pasta shells or penne, cooked
1 jar (16 ounces) Ortega Garden Vegetable Salsa
1/4 cup firmly packed fresh basil, cut into thin strips
Lettuce leaves (optional)

Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside. Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil. Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.

Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Drizzle with dressing. Makes 6 to 8 servings.

FROZEN MARGARITA PIE

Crust:

10 Ortega Yellow Corn Taco Shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar

Filling:

1 can (14 ounces) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 tablespoons orange juice
1 drop green food coloring
1 cup whipping cream
Lime curls (optional)

Place taco shells in food processor and pulse until evenly ground. Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate. Place in freezer until firm.

Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl. Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.

Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.

Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they are evenly crushed. Makes 8 servings.

Recipes from Ortega