Cinco de Mayo recipes

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ENCHILADA MEATBALLS

Ingredients:

• 1 lb lean ground turkey
• 1 egg
• 1/2 cup onion, finely minced
• 1 garlic clove, finely minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup canned red enchilada sauce, divided
• 1 cup cheddar/ Monterey Jack cheese, shredded
• Fresh cilantro, chopped (for garnish)

Directions:

1. Preheat the oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine turkey, egg, onion, garlic, chili powder, cumin, salt, pepper, and 1/3 cup enchilada sauce.
4. Shape into 1 ½-inch meatballs.
5. Place meatballs on the prepared baking pan.
6. Bake for 10 to 12 minutes.
7. Carefully remove meatballs and place in a heat-proof serving dish (like a Pyrex pan or a casserole dish).
8. Drizzle with remaining enchilada sauce, sprinkle with cheese, and bake an additional 5 – 10 minutes or until meatballs are done and cooked to 165
9. Sprinkle with chopped cilantro before serving.

GUACAMOLE

Ingredients:

• 3 medium size ripe avocados
• 1 garlic clove, peeled and trimmed
• 1 lime
• 1/2 teaspoon salt
• 1 roma tomato

Directions:

1. Halve avocados and remove the pit.
2. In a mixing bowl (not glass), add garlic and salt.
3. Using a pestle, crush the garlic until a smooth paste forms.
4. Scoop the avocados using a spoon and add to the bowl with garlic.
5. Using the pestle again, crush the avocados until smooth.
6. Halve and core tomato. Dice and add to the bowl with avocados.
7. Halve and squeeze the lime.
8. Stir.
9. Taste and adjust seasonings if needed.
10. Serve with chips or crisp veggies.

MEXICAN CORNBREAD MUFFINS

Ingredients:

• 1 lb lean ground beef or turkey
• 1 packet taco seasoning
• 1 can Rotel, mild
• 2 boxes cornbread mix
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 3 green onions, chopped
• 1 1/2 cups milk
• 1 cup cheddar cheese, shredded

Directions:

1. Preheat the oven to 350 degrees.
2. Spray a standard 12-cup muffin pan with cooking spray. Set aside.
3. Turn the stove top on medium high.
4. In a non-stick skillet add the ground beef or turkey with the taco seasoning, mix and
5. Saute the meat mixture until fully cooked, stirring frequently.
6. Drain any extra fat and set the meat mixture aside.
7. In a mixing bowl, combine the cornbread mix, milk, and eggs (read cornbread package directions for number of eggs needed.
8. Add the Rotel, corn, and black beans to the cornbread mixture, mix.
9. Lastly, add the shredded cheese and the cooked meat. Stir until all ingredients are well combined.
10. Using an ice cream scoop, portion the cornbread evenly in each muffin cup.
11. Bake until golden brown on top.