A Foodie Friday celebration of Cinco de Mayo, hosted by Michael of Designs by Gollum.
For an explanation of the holiday, click HERE.
While deciding which dish to prepare for this Foodie Friday, celebrating Cinco de Mayo, I remembered a Tamale Pie, I used to make, years ago. I couldn’t find my recipe. However, I did find an easy recipe, online, and adapted it.
Our son in law’s mother makes the most delicious traditional Tamales. I know I would not do her recipe justice. That’s why I opted for Tamale Pie.
Emerita & Andres brought homemade Tamales, from California for Christmas, not long after Andy and Michelle were married. It was one of the most delightful gifts we have received.
1 Lb ground sirloin
1 Clove garlic (minced)
1/4 Cup onion (chopped)
1 Can tomato sauce
1 Package Taco Seasoning
1 Small can sliced ripe olives
1 Can Mexicorn
1 Package Jiffy Cornbread Mix (prepared)
Frito Corn Chips
Shredded Cheese (I like to fresh grate cheese for recipes, this time I sort of cheated and used packaged).
Avacado and ripe olives for garnish.
Pre-heat oven to 350 degrees (F)
Spray non stick skillet with cooking spray. Add onion and saute, then add garlic, then ground sirloin to brown.
Spray 9x13 baking dish and line with Frito chips.
Prepare corn muffin mix.
Drain browned beef and add tomato sauce, taco seasoning, sliced olives and corn. Pour over Frito chips and top with prepared muffin mix.
Bake at 350, until cornbread is done. Add a handful or two of shredded cheese and allow to melt, before removing from oven.
Serve with sour cream, salsa and cheese.
Our beverage; Dos Equis Beer.
While exploring Tamale Pie recipes, I came across a crepe recipe. It is easy and delicious; the perfect ending for our Cinco de Mayo meal.
Chocolate Cherry Crepes
8 Taco size Flour Tortillas
1 can Whole Berry Cranberry Sauce
1 can Cherry Pie Filling
1 8oz container non dairy topping (Cool Whip)
Chocolate sauce (I used Hershey’s syrup)
Sliced Almonds (these can be toasted)
1/4 Teaspoon Ground Cinnamon
Mix cranberry sauce and pie filling. Add 1/4 teaspoon cinnamon.
Spread or drizzle tablespoon chocolate sauce down middle of taco shell. Add a tablespoon of the pie filling mixture. Roll taco shell, seam side down. Top with whipped topping, drizzle chocolate over all and add almonds.
VIVA! el CINCO DE MAYO!!