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 Dress ing, BBQ Chicken Tacos, Taco Casserole or, perhaps, 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 valu able coupons, visit www.ortega.com.

Taco Casserole

Prep Time: 10 minutes / Start to Finish: 30 minutes
Makes: 8 servings
Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 bottle (8 ounces) Ortega Taco Sauce
3/4 cup water
1 can (4 ounces) Ortega Fire-Roasted Diced
Green Chiles
1 packet (1.25 ounces) Ortega 40% Less
Sodium Taco
Seasoning Mix
1 package (12-count) Ortega Whole Grain
Corn Taco Shells, broken, divided
2 cups (8 ounces) shredded cheddar cheese,
divided
Chopped tomatoes, chopped green bell
pepper, sour cream
Preheat oven to 375°F. Grease 11 x 7-inch baking
dish.
large skillet over medium heat, stir 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 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.

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 length
wise 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, 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: 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.

BBQ Chicken Tacos

Makes: 6 to 8 servings
2 pounds prepared shredded chicken in
barbeque 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 sauce
1 cup Smokin’ 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.

Frozen Margarita Pie
 

Prep Time: 15 minutes / Start to Finish: 4 hours
Makes: 8 servings
Crust
10 Ortega Yellow Corn Taco Shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar Filling
1 can (14 ounces) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 tablespoons orange juice
1 drop green food coloring
1 cup whipping cream
Lime 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 proces sor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they’re evenly crushed.