You are here

A Mexican Fiesta

fast.cook's picture
Ingredients
For sangria
  Whole navel oranges 1 , sliced
  Whole lemon 1 , sliced
  Lime 1 , sliced (1 Whole)
  Red apple 1 , cored and cut into chunks
  Red burgundy wine 1 Bottle (1 l), chilled
  Orange juice 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Orange-flavored liqueur 1⁄4 Cup (4 tbs)
  Chilled club soda 16 Ounce (1 Bottle)
For salad
  Canned unsweetened pineapple chunks 20 Ounce, undrained (1 Can Of 1 Pound, 4 Ounce)
  Whole navel oranges 2 , peeled, cut into 1/4 inch-thick slices
  Bananas 2 , peeled and cut into 1/2 inch pieces
  Lime juice 1 Tablespoon
  Sweetened flaked coconut 2 Ounce (Use 1/2 A 4 Ounce Can)
  Lime 1 , cut into wedges
For salsa
  Canned whole peeled tomatoes 1 Pound, undrained (1 Can)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Canned chopped green chilies 4 Ounce, undrained
  Taco sauce 4 Ounce
For tortillas
  Corn tortillas 6
  Vegetable oil 1 Tablespoon
  Ripe avocado 1 Small, pitted and peeled
  Ground beef round 1 Pound
  Garlic 1 Clove (5 gm), pressed
  Chili powder 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1 Dash
  Fresh ripe tomato 1 Medium, chopped
  Shredded iceberg lettuce 2 Cup (32 tbs)
  Shredded cheddar cheese 4 Ounce (1 Package)
Directions

GETTING READY
1. To prepare Sangria in a large pitcher, add 1 sliced orange, sliced lemon and lime, apple, wine, orange juice, sugar and liqueur. Stir until sugar dissolves then refrigerate to chill well.
2. In a salad bowl, combine pineapple with juice, 2 sliced oranges, banana and lime juice and toss well. Cover with plastic wrap and refrigerate to chill until ready to serve.
3. To prepare the salsa, drain canned tomatoes and place in small bowl, reserving 1/4 cup juice.
4. Mash them with a fork.
5. Add 3/4 cup chopped onion, green chilies and taco sauce and mix thoroughly. Set aside for flavors to intensify.
6. In a small bowl mash avocado slightly, using a fork cover and set aside.

MAKING
7. Brush tortillas with oil, on both sides, and arrange them on a baking sheet.
8. Broil, 6 inches from heat source, for about 5 to 6 minutes each side or until crisp.
9. Remove and set aside to let cool.
10. In a medium-sized skillet, over medium-high heat, saute ground beef with remaining 3/4 cup chopped onion and the garlic, until the meat is lightly browned.
11. Add reserved 1/4 cup tomato juice, spices and seasonings.
12. Reduce heat and simmer meat for about 3 minutes or until most of the liquid evaporates, stirring frequently.

SERVING
13. Spoon meat mixture onto the tortillas and top with layers of chopped tomato, shredded lettuce, cheese and mashed avocado.
14. Garnish each tortilla with a piece of chopped tomato, if desired.
15. Arrange on a decorative platter and serve with Green Chili Salsa.
16. Sprinkle flaked coconut over fruit salad and serve with lime wedges.
17. Add club soda to Sangria and lots of ice and serve with dinner.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.07941
Average: 4.1 (17 votes)