Celebrate Cinco de Mayo

Cinco de Mayo is a great time to gather family
and friends for a fun evening of music, dancing, pi?atas and, of course, great food. For this special occasion, which celebrates the Battle of Puebla?s historic victory over the French on May 5, 1862, why not add a new dish or two? As an appetizer, try Ortega Mexican pizzas and let your guests customize them by adding their favorite toppings. Serve double-stuffed turkey tacos
with crispy Ortega taco shells on the outside and Ortega soft tortillas on the inside. And for a light, fresh twist, serve fish tacos with a crunchy, tangy Mexican slaw.

You won?t have to sacrifice convenience when you get a little help from Maria Conception Jacinta Dominguez Ortega, better known as Mama Ortega. Mama?s homemade meals ? made for her 13 children ? inspired the Ortega family of products. Ortega uses 100% whole kernel corn, not corn flour, to give its shells their distinctive flavor, aroma and texture. Only Ortega taco shells are packed in vacuum-sealed trays to keep them fresh, crisp and protected from breaking. Taste the difference! Ortega?s fire-roasted green chiles and zesty salsa are ready to stir into your favorite casserole, cheese dip or soup.

Introduce your family to several new members of the Ortega family ? Ortega Two Cheese Grande Pizza Kit, Guacamole Style Dip, Salsa Verde, Green Taco Sauce, Taco Seasoning and Fiesta Mexican Seasoning. For more information visit www.ortega.com.

Mexican Pizza

Makes: 10 servings

1/2 pound (8 ounces) ground beef

3/4 cup water

1 package (1.25 ounces) Ortega
Taco Seasoning Mix

1 can (16 ounces) Ortega
Refried Beans

1 package Ortega Tostada
Shells

2 cups (8 ounces) shredded
Nacho & Taco blend
cheese

Shredded lettuce, sliced olives,
sliced avocado, chopped
cilantro, sliced green onions,
chopped tomatoes and
sour cream

Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened.

Spread refried beans on each tostada shell. Top with some meat mixture and some cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with desired toppings.

Baja Fish Tacos With Mexican Slaw

Makes: 6 servings

1 Ortega Soft Taco Kit ? includes 10
soft tortillas, 1 package (1.25 ounces)
taco seasoning and 1 package
(1.25 ounces) taco sauce

1 1/2 pounds of fresh cod fish

3 tablespoons flour

1/2 cup canola oil

1/2 cup mayonnaise

1/2 16-ounce bag cole slaw mix

1/4 cup sliced radishes

Cut fish into bite-sized pieces. Combine contents
of taco seasoning mix with 3 tablespoons flour in shallow pan. Roll each piece of fish in taco seasoning/flour mixture and set aside. Pour oil in skillet and heat on high. Once oil is hot but not smoking, drop fish pieces in batches and fry about 4 minutes. Flip over and fry other side about 3 more minutes until browned. Remove fish from oil and continue to fry in batches. Allow fish pieces to drain on paper towel. Salt fish while draining on a paper towel.

Make Mexican Slaw by combining mayonnaise with packet of taco sauce in medium-sized mixing bowl. Add cole slaw mix and toss until well combined.

Microwave plastic pouch of flour tortillas on high for one minute. Open pouch carefully and remove hot tortillas. To assemble tacos, place several tablespoons of slaw mix and then fish pieces in middle of each tortilla. Top with radish slices and eat like
a taco.

Double-Stuffed
Turkeys Tacos

Makes: 8 servings

2 tablespoons olive oil

1 onion, diced

1/2 cup diced red pepper

2 teaspoons Polaner
Ready to Use Chopped
Garlic

1 pound ground turkey

3/4 cup water

1 Ortega Grande
Taco Dinner Kit ?
includes 8 hard taco
shells, 8 soft tortillas,
1 package (1.25 ounces)
taco seasoning,
1 package (1.25 ounces)
taco sauce and
1 package
Land O?Lakes
cheese sauce

1 1/2 cups Ortega Refried
Beans

2 cups shredded cheddar
cheese

Preheat oven to 350?F. In skillet, heat oil and cook onion, red pepper and garlic until onion is translucent, about 3 minutes. Add ground turkey, water and taco seasoning and mix thoroughly. Heat another 5 minutes until meat is cooked through. Meanwhile, in separate sauce pan, warm refried beans.

To assemble double-stuffed tacos, take each hard corn taco and carefully spread some refried beans on inside with rubber spatula. Sprinkle with some shredded cheese. Then carefully, so as not to break taco, stuff one soft tortilla inside one hard taco and spoon turkey mixture inside. Top with taco sauce, cheese sauce and more shredded cheese. Place in baking dish and repeat with all tacos. Bake 10 minutes, until cheese is melted.