Cinco de Mayo is just around the corner, and even though most Americans don’t even know the history of this day it is widely celebrated, especially in the southwest and southern states. Cinco de Mayo celebrates the victory of the small Mexican army over the powerful French army at Puebla during the French invasion. This win, albeit small was a source of much needed pride and unity for the Mexican people. Today, Cinco de Mayo is celebrated in the US and in parts of Mexico as a day of Mexican culture, heritage and pride.
I thought I’d add a family favorite Mexican recipe today, in case you need something new and different for this year’s Cinco de Mayo celebration. I originally found this recipe on 3 Boys and a Dog.
- 1 lb ground beef
- 1 cup frozen corn thawed and drained
- 2 cups tortilla chips slightly crushed
- 2 cups shredded Monterey Jack Cheese
- 12 oz chunky salsa mild or medium
- 3/4 cup mayonnaise
- 1 1/2 tbsp chili powder
- seasoned salt to taste
- black pepper to taste
- Preheat the oven to 350° F.
- Spray a 2qt casserole dish with non-stick spray and set aside.
- In a large skillet over medium heat add the ground beef, chili powder, seasoned salt and black pepper.
- Brown the beef until fully cooked.
- Drain off the fat.
- Add the corn, mayonnaise, and salsa.
- Mix well.
- Layer the ingredients in the prepared casserole dish, distributing evenly as follows:
- Half of the meat.
- Half of the chips.
- Half of the cheese.
- Repeat with the remaining ingredients.
- Cover with aluminum foil.
- Place in oven and bake for 20 minutes.
- Serve with a dollop of sour cream
We also like to make this without the chips in it and use it as a dip!
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!