Put the Feast in Fiesta

with Caliente Recipes from Old El Paso

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May 2019 Issue

by Lindsay Gifford
Photography, Recipes and Information provided by Old El Paso

Whether it’s an annual Cinco de Mayo fiesta or Taco Tuesday, Mexican inspired meals are always on the radar. The ever-popular home ”taco bar” is a go-to for gatherings of family and friends, and it wouldn’t be the same without a spicy dose of Old El Paso’s incredible Mexican flavors. Fast and affordable, it’s easy to create a flavorful feast for the entire family! This month we’re celebrating Cinco de Mayo all month long with caliente recipes that will put the feast in your fiesta!

Old El Paso has been spicing things up for more than 80 years, bringing together families and friends to celebrate old and new traditions around delicious Mexican-inspired flavors. While building their expansive brand, Old El Paso has taken convenience to a new level—a one-stop shop for an unforgettable taco night, offering products including tortilla and taco shells, seasonings, sauces, rice, beans and toppings. An American based company, Old El Paso began as a canning company and 7-acre farm in New Mexico. One of the first companies to can tomatoes, they soon expanded the farm, and in 1938, Old El Paso was created. Known for its fiery taco sauce, the brand now brings Mexican-inspired cuisine to dinner tables all around the world.

Old El Paso takes tacos seriously and for good reason; in 2018 Americans ate 45 billion tacos. And, for National Taco Day, the company released a US map featuring each state’s favorite taco combination. You can find fun features, hundreds of internationally inspired recipes, and information about all their newest products at www.OldElPaso.com, or follow them on Instagram, Facebook or Pinterest. Their wide variety of spices and sauces give every cook the opportunity to put a fun, flavorful twist on family favorites. With Old El Paso, you can have a fiesta in your kitchen every day!


Layered Guacamole Dip

Total Time: 30 mins  |  Prep Time: 30 mins  |  Servings: 12 OEP Guacamole 0519

1 pkg (8 oz) Cream cheese, softened
1 container (8 oz) Sour cream
2 cloves Garlic, finely chopped
1 Tbsp Old El Paso™ original taco seasoning mix (from 1-oz pkg)
3 large Ripe avocados, pitted, peeled and mashed
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 Tbsps Lime juice
1/2 tsp Salt
1/2 cup (1 med.) Plum (Roma) tomatoes, diced
1/4 cup White onion, finely diced
1/4 cup Old El Paso™ sliced green jalapeños (from a jar), finely chopped
1/2 cup Queso fresco cheese, crumbled
2 Tbsps Fresh cilantro leaves, chopped
Tortilla chips, as desired

In medium bowl, mix cream cheese, sour cream, garlic and taco seasoning mix. Spread on medium plate or in low bowl.
In large bowl, mix avocados, green chiles, lime juice and salt. Spread over cream cheese mixture. Top with tomatoes, onion, jalapeños and queso fresco cheese. Sprinkle with cilantro. Serve with chips.

Expert Tips: 1)
You can spread cream cheese mixture on platter, and prepare avocado mixture up to 4 hours ahead of time. Cover cream cheese mixture with plastic wrap, and refrigerate. Place avocado mixture in plastic container; press plastic wrap down on mixture to prevent browning, and refrigerate until ready to assemble dip. 2) For the prettiest chopped or diced tomato, remove seeds, and only use the flesh. Slice off top and bottom 1/4 inch. Cut down side of tomato, and lay it flat. Cut seed packs away from flesh, and discard. Chop or dice tomato flesh.


Spicy Mexican Shrimp Taco Bowls™
Total Time: 30 mins  |  Prep Time: 30 mins  |  Servings: 12
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Slaw:     
1/3 cup Mayonnaise
1/4 tsp Salt
1 Tbsp Honey
3 cups Purple cabbage, coarsely shredded
1 tsp Lime juice
1/2 cup Green onions, thinly sliced and cut on the bias

Shrimp:
1 Tbsp Butter
1 lb. large Shrimp, uncooked, deveined peeled and tail shells removed
1 Tbsp Hot sauce
2 cloves Garlic, very finely chopped
1 pkg (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup fresh Cilantro leaves, chopped
Lime wedges, if desired

In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.

In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.

Expert Tips: 1) A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this recipe. 2) To save a few minutes of prep time, look for bagged preshredded purple cabbage.


Easy Elote Dip
Total Time: 10 mins  |  Prep Time: 10 mins  |  Servings: 6

1 bag (12 oz) Frozen cornOEP Elote 0519
1/2 cup Mayonnaise
1 Tbsp Old El Paso™ taco seasoning mix
(from 1-oz pkg.)
1 can (4.5 oz) Old El Paso™ chopped green chiles
Make it FRESH toppings, as desired
(see tips below)
Food Should Taste Good™ chips, as desired

Microwave frozen corn as directed on bag. In medium bowl, mix mayonnaise, taco seasoning mix and chiles. In 8-inch nonstick skillet, cook corn and mayonnaise mixture over medium heat, stirring occasionally, until heated through and thickened. Pour into bowl, and add toppings. Serve with chips.

Ideas for Make it FRESH toppings:
lime wedges, fresh cilantro leaves, crumbled queso fresco or cotija cheese.


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Baked Smothered Chicken Burritos
Total Time: 1 hour 5 mins  |  Prep Time: 25 mins  |  Servings: 8

2 cups cooked Chicken, shredded
1 can (10 oz) Old El Paso™ enchilada sauce
1 Tbsp Old El Paso™ chicken taco seasoning mix (from 0.85 oz pkg)
1 pkg (11 oz) Old El Paso™ 8-inch flour tortillas for burritos
1 cup Old El Paso™ refried beans (from 16-oz can)
11/2 cups cooked rice
2 cups (8 oz) Colby-Monterey Jack cheese blend, shredded
2 Green onions, thinly sliced
2 Tbsps Fresh cilantro leaves, chopped
Lime wedges, if desired

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix. Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese. Roll up into burritos, and place seam side down in baking dish. Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.

To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.

Expert Tips: 1) To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge. 2) Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.

Recipe by Pillsbury Kitchens


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Caliente Beef Spicy Tacos
Total Time: 30 mins  |  Prep Time: 30 mins  |  Servings: 10

1 lb. Lean (at least 80%) ground beef
2/3 cup Water
1 Avocado, pitted, peeled and diced (1 cup)
2 Tbsps Lime juice
2 Tbsps Serrano chiles, thinly sliced
1 cup Tomato, diced
1 cup (4 oz) Pepper Jack cheese, shredded
1/4 tsp Salt
1 pkg (1 oz) Old El Paso™ original taco seasoning mix
½ cup Sour cream
10 Old El Paso™ Stand ‘N Stuff™ bold spicy taco shells    
1/4 cup chopped Fresh cilantro
1 med. Habanero chile, seeded, finely chopped (1 Tbsp)

In 10-inch nonstick skillet, cook beef with 2 tsps of the habanero chile over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.

Meanwhile, make avocado cream. In blender or small food processor, place avocado, sour cream, remaining 1 tsp habanero chile, 1 Tbsp of the cilantro, the lime juice and salt. Cover and blend until smooth and creamy. Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado cream, tomatoes, remaining 3 Tbsps cilantro and the serrano chiles.

Expert Tips: 1)
To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado. 2) A simple way to spread the cream topping is to spoon it into a resealable food-storage plastic bag, cut off one corner, and squeeze a zigzag on top of each taco.


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Citrus Margarita with Smoky Chile Salt
Total Time: 10 mins  |  Prep Time: 40 mins  |  Servings: 1

Simple Syrup:        
1 cup Sugar            
1 cup Water
Smoky Chile Salt:    
2 Tbsps Fine sea salt    
1/4 tsp Ancho chile powder
1/8 tsp Chipotle chile powder

Citrus Margarita:

Lime wedge        
3/4 oz Simple Syrup
11/2 oz Blanco tequila    
1/2 oz Fresh lime juice
1/2 oz Fresh orange juice    
1/4 oz Fresh lemon juice
1/2 oz Clear orange-flavored liqueur

To Make Simple Syrup: Mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; let stand 30 minutes. Transfer to storage container. Cover and refrigerate up to 3 days. Makes 1 1/4 cups.

To Make Smoky Chile Salt: Mix sea salt, ancho powder and chipotle powder in small bowl until well mixed. Spread mixture on a small plate.

To make margarita: Rub outside rim of cocktail glass with lime wedge to moisten; roll in chile salt to coat rim of glass. To cocktail shaker, add 3/4 oz of the simple syrup, the tequila, orange-flavored liqueur, lime juice, orange juice and lemon juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish as desired.

By Betty Crocker Kitchens



Everything Green Sauce
This magic green sauce is great on everything from burritos to eggs to bowls, salads and more!
Total Time: 10 mins  |  Prep Time: 10 mins  |  Servings: 12

1 Avocado, pitted, peeled        OEP GreenSauce 0519
1/3 cup Water
1/4 cup Salted roasted pepitas        
1/4 tsp Salt
2 Tbsps Lime juice            
1/4 cup Olive oil
2 cloves Garlic
11/2 cups Fresh cilantro leaves, lightly packed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 Tbsp Serrano chile, stem, seeds and membranes removed, finely chopped

In blender, place all ingredients. Cover and blend on high speed 30 to 60 seconds, scraping down blender once, until smooth.

Expert Tips: 1) Be sure to scrape down sides of blender with rubber spatula as needed to make sure all ingredients are incorporated. 2) Pepita is another name for pumpkin seed—a popular snack in Mexican cuisine found in most grocery and specialty stores.


Vegetarian Sweet Potato & Black Bean Whole Wheat Taco Bowls™

Total Time: 50 mins  |  Prep Time: 40 mins  |  Servings: 8

3 Tbsps Roasted pepitas (pumpkin seeds)    OEP SweetPotatoBowls 0519
2 Green onions, thinly sliced       
3/4 tsp Salt
1/2 tsp dried Oregano leaves            
1/4 tsp ground Chipotle powder        
2 Tbsps Lime juice
1/2 cup canned Black beans, drained, rinsed    
1/2 tsp ground Black pepper       
1 Tbsp Honey
8 Old El Paso™ whole wheat Taco Bowls™    
1 medium Red onion, chopped        
2 Tbsps Vegetable oil
1 1/4 lb. Sweet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
2 Poblano chiles, stems and seeds removed, cut into 1/2-inch dice

Heat oven to 425°F. Place sweet potatoes on large rimmed baking sheet. Drizzle 1 Tbsp of the oil over potatoes, and season with 1/2 tsp of the salt and 1/4 tsp of the pepper. Toss to coat. Bake 20 to 25 minutes or until potatoes are tender and lightly browned.

Meanwhile, in small bowl, beat lime juice and honey. Set aside. In 12-inch nonstick skillet, heat remaining 1 Tbsp oil over medium-high heat. Stir in poblano chiles, onion, oregano, chipotle powder, remaining 1/4 tsp salt and 1/4 tsp pepper to combine. Cook 5 to 7 minutes, stirring frequently, until vegetables are just tender. Add roasted sweet potatoes and black beans. Continue cooking 3 to 4 minutes, stirring frequently, until mixture is heated through. Heat bowls as directed on package. Divide sweet potato and black bean mixture among bowls. Drizzle a little of the lime and honey sauce over each; garnish with green onion and pepitas.

Expert Tips: 1) To roast pepitas: Spread raw pepitas in a single layer on a cookie sheet. Roast in 325°F oven, stirring occasionally, 10 to 13 minutes or until golden. 2) For this recipe, look for sweet potatoes with a red skin and orange flesh.

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