Cinco De Mayo Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
• Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
• Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
• Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
• Bake in the preheated oven until browned on top, about 30 minutes.

Steps:

• Add ingredients in the order given to your bread machine.
• Set for regular or rapid bake cycle.

Steps:

• To prepare the Cinco de Mayo Spread, select a springform pan or straightsided dish that is 5 to 6 inches in diameter and 2 inches deep. Line the bottom and sides with plastic wrap, smoothing out the plastic as much as possible.
• Beat half the cream cheese with the milk, so it is easily spreadable. Spread this mixture evenly over the bottom of the pan. Chill for 30 minutes. Spread the Cilantro Pesto evenly over the cream cheese and chill. Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully spread it over the Cilantro Pesto. Chill for at least 4 hours. Place a serving platter on top of the springform pan and, holding the dishes with both hands, flip them over. Remove the springform ring and bottom. Gently pull the plastic wrap off. Just before serving, spoon the Avocado Salsa over the top of the spread. Serve immediately.
• In a blender, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Blend briefly, making sure the salsa remains rough. Store in a covered container, in the refrigerator, no more than 1 day.
• Hand chop the garlic, parsley, cilantro, and almonds until fine. Combine with the oil, lemon juice, salt and pepper until well mixed. Store in a covered container in the refrigerator.
• Avocado: In a small bowl, mix the avocado, lime juice, onion, cilantro, salt, and pepper. Store in a covered container in the refrigerator no more than 1 hour.