May 4, 2012

Just In Time For Cinco De Mayo

Yummy recipes!

Rum Ritas (my take on Margaritas because Tequila just ain't my thang...) and layered Mexican casserole.

RumRita Punch

24 ounces frozen limeade concentrate (thawed)
12 ounces frozen lemonade concentrate (thawed)
1 oz orange extract
6 cups water
3 liters soda (sprite)
1 1/2 cups rum

Mix it together and put in a pitcher ready to serve when your guests arrive!  Or ready to drink poolside without having to get up to mix another drink!

Layered Mexican Casserole

1 pack of small corn tortillas, torn in large pieces
3 boneless skinless chicken breasts cooked and chopped
1 can black beans
1 container fresh salsa
1 container guacamole
1 small onion finely sliced in rings
1 pack taco seasoning mix
1 can cream of celery or mushroom soup
2 cups Mexican cheese
fresh cilantro chopped
sour cream (optional)

Layer bottom of baking dish with pieces of tortillas then top with 1/2 of the beans, guacamole, chicken, onions, soup, taco seasoning and a third of the cheese and salsa.  Repeat with another layer.  Then top with one last layer of tortillas, salsa sprinkled on top and remaining third of cheese.  Bake in oven at 350 degrees for 45 minutes covered.  Uncover for the last 15 minutes.  Serve warm topped with sour cream, extra salsa and fresh cilantro.

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