Did you celebrate the "fifth of May" today? I did. Why you ask? Well...just because...LOL.
The "fifth of May" is a holiday observed to commemorate the Mexican army's victory over the French at the Battle of Puebla on May 5, 1862. The holiday is sometimes confused with Mexico's Independence Day, which is celebrated on September 16.
There's a lot of history behind this holiday and I encourage you to read up on it. Here are some links to get you started:
Wikipedia - Cinco de Mayo
History.com - Cinco de Mayo
I have to admit that I (like many others) associate this holiday with Mexican food and Tequila. I mean, really? How you go wrong with that combination? To the best of my knowledge I do not have any Mexican (or French) in my heritage...but that doesn't mean I can't celebrate Cinco de Mayo does it?
In an effort to be as authentic as possible tonight we had dinner fitting for the occasion...Mexican food and Tequila. I made Mexican stuffed shells and a Cheesy Enchilada Rice dish...accompanied by a frosty mango margarita. It was quite yummy!
In case you're interested...here are the recipes:
Mexican Stuffed Shells
1 lb ground beef
1 package taco seasoning
1 small can of refried beans
12-15 jumbo pasta shells
1 cup salsa
1 cup enchilada sauce
2 cups shredded cheese
2 green onions, chopped
Sour Cream (optional)
Directions:
Preheat oven to 350°.
In a frying pan cook ground beef. Add taco seasoning and prepare according to package directions. Add can of refried beans and simmer until beans are blended in with the beef mixture. Set aside.
While ground beef is cooking, cook the pasta shells according to the directions; drain.
Pour salsa on bottom of 9x13 baking dish. Stuff each shell with the meat mixture. Place shells in 9x13 dish open side up. Cover shells with enchilada sauce. Cover with foil and bake for 20 minutes.
After 20 minutes remove foil, sprinkle shells with cheese, and return to oven until cheese is melted.
Top with green onions and sour cream.
Cheesy Enchilada Rice
Ingredients:
2 cups Instant Rice
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinced
3/4 cup enchilada sauce
1 cup shredded cheese
1 green onion
Directions:
Preheat oven to 350°.
Prepare rice according to package instructions.
Mix rice, corn, black beans, enchilada sauce, and 1/2 cup cheese together in an oven safe dish.
Bake for 15 minutes. Top with remaining cheese. Garnish with green onions.
Enjoy! :)
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