Here are a few recipes for Cinco De Mayo. I use all natural, fresh ingredients as much as possible.

Pico de Gallo

Ingredients:

6 Roma (plum) Tomatoes, diced

1/2 Red Onion, minced

3 T Fresh Cilantro, chopped

1/2 Jalapeno Pepper, seeded and minced

1/2 Lime, juiced

1 Clove Garlic, minced

1 Pinch Garlic Powder

1 Pinch Ground Cumin

Salt and Pepper To Taste

Directions:

1. Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl. Refrigerate for at least 3 hours before serving.

Makes 12 Servings.

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Avocado Mango Salsa

Ingredients:

1 Avocado, peeled, pitted and diced

1 Lime, juiced

1 Mango, peeled, seeded and diced

1 Small red Onion, chopped

1 Habanero Pepper*, seeded and chopped

1 T Fresh Cilantro, chopped

Salt To Taste

*You can substitute a Red Bell Pepper for the Habanero for a non-spicy version. WHEN WORKING WITH HABANERO PEPPERS REMEMBER TO WEAR GLOVES!!

Directions:

1. Place the avocado in a serving bowl and mix with the lime juice. Mix in the mango, onion, pepper, cilantro and salt.

Makes 8 servings.

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Mexican Casserole

Ingredients:

1 pound Lean Ground Beef

2 cups Salsa

1 (16 ounce) can Chili Beans, drained

3 cups Tortilla Chips, crushed

2 cups Sour Cream

1 (2 ounce) can Sliced Black Olives, drained

1/2 cup Green Onion, chopped

2 cups Shredded Cheddar Cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C)

2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in beans and heat through.

3. Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, sprinkle olives, green onion, and tomato over the sour cream. Top with cheddar cheese.

4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Makes 6 servings.