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Food Friday: Cinco de Mayo

Food Friday: Cinco de Mayo

Happy Cinco de Mayo week! While today isn’t exactly Cinco de Mayo, it doesn’t mean yummy Mexican food won’t make this weekend’s menu. Spice it up with some dishes from below the border.

Mexican Bean Casserole

3 cups cooked dried pinto beansshutterstock_104300087
1 cup canned tomatoes
2 tablespoons chopped green pepper
3/4 cup chopped onion
1/2 teaspoon salt
1 tablespoon chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped green chilies (optional)
Butter-flavor cooking spray
3 bacon slices, each cut into 4 pieces

Directions: Combine beans, tomatoes, pepper,onino. slat, chili and garlic powders, and the green chilies. Coat a 1 1/2-quart baking dish with cooking spray. Pour bean mixture into dish. Arrange bacon pieces on top. Bake at 350 degrees Fahrenheit for 1 hour. Serves 6.

Mexican Rice with Deviled Eggs

1 cup uncooked rice
1 teaspoon vegetable oil
2 cups sliced onion
1 cup chopped green pepper
2 1/2 cups canned tomatoes
1/4 teaspoon black pepper, or to taste
1/3 cup chili sauce
1/2 cup grated sharp Cheddar cheese
1/8 teaspoon cayenne pepper, or to taste (optional)
3/4 teaspoon caraway seed (optional)
6 hard-cooked eggs
1/3 cup lowfat cottage cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon prepared mustard
Butter-flavor vegetable cooking spray
1/2 cup grated Cheddar cheese

Directions: Cook rice as directed on package. While rice cooks, put oil in skillet and heat. Add the onion and green pepper and cook over medium heat until tender but not brown, stirringas they cook. Add tomatoes, pepper, and chili sauce. Stir. Add 1/2 cup Cheddar cheese, cayenne pepper, and caraway seed to hot rice. Stir lightly. Peel eggs and cut in half lengthwise. Separate egg yolks from whites. Put yolks of 2 eggs in a small bowl and mash well; discard remaining yolks. Beat cottage cheese until smooth; add it to the mashed yolks. Then add the Parmesan cheese and mustard. Mix until well blended. Spoon mixture lightly into egg white halves. Coat a 2-quart baking dish with cooking spray. Mix rice and tomato mixture and pour into dish. Arrage egg halves on top of rice and sprinkle with 1/2 cup Cheddar cheese. Bake at 350 degrees Fahrenheit for 20 minutes. If rice seems dry, add a little tomato juice around edge of dish. Serves 8.

Mexican Scramble

Butter flavor vegetable cooking spray
2 tablespoons chopped green pepper
1 1-pound can cream style corn
2 tablespoons cornstarch
2 teaspoons water
1 1/2 cups grated sharp Cheddar cheese
1 cup canned tomatoes
1/2 cup fine soft bread crumbs
1/4 teaspoon salt
1 teaspoon chili powder, or to taste

Directions: Coat heavy saucepan with cooking spray and heat to medium. Add green pepper and cook until tender, stirring occasionally. Add corn, stir until blended, and heat thoroughly. Combine cornstarch and water and stir until smooth. Add to corn, stirring as you add to prevent lumps. Add cheese and stir until melted. Cook for 3 or 4 minutes, stirring constantly. Add remaining ingredients, stir until blended, and heat thoroughly. Serve on toast. Serves 6.

These recipes and others can be found in the Auburn Cookbook, a publication of Alabama Extension.

About Katie Nichols