[LEFT BOTTOM]
Celebrate Cinco de Mayo
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Preheat oven to 375°F. Grease 11 x 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.
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
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.
Pasta and Grilled Vegetable Salad with Cilantro Dressing
Prep Time: 15 minutes / Start to Finish: 30 minutes
Makes: 6 to 8 servings
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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
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