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Celebrate Cinco de Mayo

Posted: April 27, 2010 7:18 p.m.
Updated: April 28, 2010 4:55 a.m.
Pasta and grilled vegetable salad with cilantro dressingPrep Time: 15 minutes / Start to finish: 30 minutesMakes: 6 to 8 servingsDressing1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles1/4 cup chopped fresh cilantro1/4 cup olive oil1 tablespoon Regina red wine vinegar1/2 teaspoon Polaner minced garlicsalt and black pepper, to tasteSalad1 red bell pepper, cored, seeded, cut in half1 green bell pepper, cored, seeded, cut in half1 medium zucchini, cut lengthwise into thin slices1 medium yellow squash, cut lengthwise into thin slices1 large red onion, cut into 1/2-inch-thick wedges1 pound pasta shells or penne, cooked1 jar (16 ounces) Ortega Garden Vegetable Salsa1/4 cup firmly packed fresh basil, cut into thin stripsLettuce 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 for 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 and cut into bite-size pieces. Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired. Pasta and grilled vegetable salad with cilantro dressingPrep Time: 15 minutes / Start to finish: 30 minutesMakes: 6 to 8 servingsDressing1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles1/4 cup chopped fresh cilantro1/4 cup olive oil1 tablespoon Regina red wine vinegar1/2 teaspoon Polaner minced garlicsalt and black pepper, to tasteSalad1 red bell pepper, cored, seeded, cut in half1 green bell pepper, cored, seeded, cut in half1 medium zucchini, cut lengthwise into thin slices1 medium yellow squash, cut lengthwise into thin slices1 large red onion, cut into 1/2-inch-thick wedges1 pound pasta shells or penne, cooked1 jar (16 ounces) Ortega Garden Vegetable Salsa1/4 cup firmly packed fresh basil, cut into thin stripsLettuce 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 for 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 and cut into bite-size pieces. Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.
Pasta and grilled vegetable salad with cilantro dressing
Prep Time: 15 minutes / Start to finish: 30 minutes
Makes: 6 to 8 servings

Dressing
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon Regina red wine vinegar
1/2 teaspoon Polaner 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 for 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 and cut into bite-size pieces.
Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.
Frozen margarita piePrep Time: 15 minutes / Start to finish: 4 hoursMakes: 8 servingsCrust10 Ortega Yellow Corn Taco Shells1/2 cup (1 stick) butter1/2 cup granulated sugarFilling1 can (14 ounces) sweetened condensed milk1/3 cup frozen limeade, thawed2 tablespoons orange juice1 drop green food coloring1 cup whipping creamLime 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're evenly crushed. Frozen margarita piePrep Time: 15 minutes / Start to finish: 4 hoursMakes: 8 servingsCrust10 Ortega Yellow Corn Taco Shells1/2 cup (1 stick) butter1/2 cup granulated sugarFilling1 can (14 ounces) sweetened condensed milk1/3 cup frozen limeade, thawed2 tablespoons orange juice1 drop green food coloring1 cup whipping creamLime 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're evenly crushed.
<strong>Frozen margarita pie</strong><br />Prep Time: 15 minutes / Start to finish: 4 hours<br />Makes: 8 servings<br /><br /><strong>Crust<br />10 Ortega Yellow Corn Taco Shells<br />1/2 cup (1 stick) butter<br />1/2 cup granulated sugar<br /><br />Filling<br />1 can (14 ounces) sweetened condensed milk<br />1/3 cup frozen limeade, thawed<br />2 tablespoons orange juice<br />1 drop green food coloring<br />1 cup whipping cream<br />Lime curls (optional)</strong><br /><br />Place taco shells in food processor and pulse until evenly ground.<br />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. <br />Place in freezer until firm.<br />Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.<br />Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.<br />Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.<br /><strong>Tip:</strong> 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're evenly crushed.
Barbecue chicken tacosPrep Time: 6 minutes / Start to finish: 12 minutesMakes: 6 to 8 servings2 pounds prepared shredded chicken in barbecue sauce, warmed (Available fully cooked in the supermarket refrigerated meat case)1 Ortega Grande Taco Dinner Kit - includes 8 hard taco shells, 8 soft flour tortillas, 1 packet taco seasoning mix, 1 packet taco sauce and 1 packet Land O Lakes cheese sauce1 cup Smokin&#39; Chipotle Coleslaw 1 cup (4 ounces) shredded Monterey Jack cheese (optional)Combine chicken and seasoning mix from dinner kit; mix well. Fill warmed tacos and tortillas with chicken mixture. Evenly divide coleslaw among tacos and tortillas. Top with taco sauce and cheese sauce from dinner kit. Garnish with shredded cheese, if desired. Barbecue chicken tacosPrep Time: 6 minutes / Start to finish: 12 minutesMakes: 6 to 8 servings2 pounds prepared shredded chicken in barbecue sauce, warmed (Available fully cooked in the supermarket refrigerated meat case)1 Ortega Grande Taco Dinner Kit - includes 8 hard taco shells, 8 soft flour tortillas, 1 packet taco seasoning mix, 1 packet taco sauce and 1 packet Land O Lakes cheese sauce1 cup Smokin&#39; Chipotle Coleslaw 1 cup (4 ounces) shredded Monterey Jack cheese (optional)Combine chicken and seasoning mix from dinner kit; mix well. Fill warmed tacos and tortillas with chicken mixture. Evenly divide coleslaw among tacos and tortillas. Top with taco sauce and cheese sauce from dinner kit. Garnish with shredded cheese, if desired.
<strong>Barbecue chicken tacos</strong><br />Prep Time: 6 minutes / Start to finish: 12 minutes<br />Makes: 6 to 8 servings<br /><br /><strong>2 pounds prepared shredded chicken in barbecue sauce, warmed (Available fully cooked in the supermarket refrigerated meat case)<br />1 Ortega Grande Taco Dinner Kit - includes 8 hard taco shells, 8 soft flour tortillas, 1 packet taco seasoning mix, <br />1 packet taco sauce and 1 packet Land O Lakes cheese sauce<br />1 cup Smokin' Chipotle Coleslaw <br />1 cup (4 ounces) shredded Monterey Jack cheese (optional)<br /><br /></strong>Combine chicken and seasoning mix from dinner kit; mix well. Fill warmed tacos and tortillas with chicken mixture. Evenly divide coleslaw among tacos and tortillas. Top with taco sauce and cheese sauce from dinner kit. Garnish with shredded cheese, if desired.
Taco casserolePrep Time: 10 minutes / Start to finish: 30 minutesMakes: 8 servingsCasserole1 pound lean ground beef1/2 cup chopped onion1 bottle (8 ounces) Ortega Taco Sauce3/4 cup water1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided2 cups (8 ounces) shredded cheddar cheese, dividedChopped tomatoes, chopped green bell pepper, sour creamPreheat oven to 375&deg;F. Grease 11 x 7-inch baking dish.Cook beef and onion in large skillet over medium heat, stir&shy;ring 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 bak&shy;ing 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. Taco casserolePrep Time: 10 minutes / Start to finish: 30 minutesMakes: 8 servingsCasserole1 pound lean ground beef1/2 cup chopped onion1 bottle (8 ounces) Ortega Taco Sauce3/4 cup water1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided2 cups (8 ounces) shredded cheddar cheese, dividedChopped tomatoes, chopped green bell pepper, sour creamPreheat oven to 375&deg;F. Grease 11 x 7-inch baking dish.Cook beef and onion in large skillet over medium heat, stir&shy;ring 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 bak&shy;ing 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.
<strong>Taco casserole</strong><br />Prep Time: 10 minutes / Start to finish: 30 minutes<br />Makes: 8 servings<br /><br /><strong>Casserole<br />1 pound lean ground beef<br />1/2 cup chopped onion<br />1 bottle (8 ounces) Ortega Taco Sauce<br />3/4 cup water<br />1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles<br />1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix<br />1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided<br />2 cups (8 ounces) shredded cheddar cheese, divided<br />Chopped tomatoes, chopped green bell pepper, sour cream<br /></strong><br />Preheat oven to 375°F. Grease 11 x 7-inch baking dish.<br />Cook beef and onion in large skillet over medium heat, stir­ring occasionally, until beef is browned. Drain and discard excess fat.<br />Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.<br />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.<br />Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.
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This Cinco de Mayo, make sure you're prepared to celebrate the Mexican victory over the French at the Battle of Puebla on May 5, 1862. Gather your family on this festive day to enjoy music, dancing and of course, great Mexican food.

As you're getting ready for this year's fiesta, keep Mama Ortega in mind. Maria Conception Jacinta Dominguez Ortega, otherwise known as Mama Ortega, raised a family of 13 children with homemade Mexican meals every night. One hundred fifty years later, her traditions still live on with great Mexican foods from Ortega.

Make some of your own family traditions with great recipes such as pasta and grilled vegetable salad with cilantro dress­ing, barbecue chicken tacos, taco casserole or a frozen margarita pie. From tasty whole kernel corn taco shells and delicious salsas to authentic taco sauces and diced green chiles, Ortega offers a wide variety of Mexican food products to meet all of your family's needs.

To get some new ideas on Cinco de Mayo recipes and valu­able coupons, visit www.ortega.com.

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