A Mexican Fiesta

fast.cook's picture

Sep. 23, 2011


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
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
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)



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.


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.


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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 915Calories from Fat 244

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1965 mg81.88%

Total Carbohydrates 114 g38%

Dietary Fiber 12 g48%

Sugars 61 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet