Thursday, May 5, 2011

Cinco de Mayo Menu - revisited

This year...

Beef Nacho Casserole and Fried Ice Cream

Okay - so the beef nacho casserole isn't super authentic and maybe is a cop-out - but it does have spicy flavors. And it's super easy to throw together! Which is why it's my pick for this year...and Fried Ice Cream. Yum! It's my first time making it. So...I'll let you know how it goes. And I'll post pictures later. Meanwhile - here are the recipes...

Beef Nacho Casserole - a recipe from my childhood

  • 1 lb ground beef
  • 12 oz salsa
  • 1 cup corn
  • 3/4 cup miracle whip
  • 1 Tbsp chili powder
  • Spicy Nacho Doritos
  • Shredded Cheddar Cheese
  • Lettuce
  • Tomatoes
  • Sour Cream
Brown beef, drain. Add salsa, corn, miracle whip, & chili powder. Place 1/2 meat mixture in 9x13. Cover with layer of doritos. Layer of cheese. Repeat layer of meat, chips, and cheese. Bake at 350 for 15-20 minutes. Serve with lettuce, tomatoes, & sour cream.

Fried Ice Cream - courtesy of

  • 1 quart vanilla ice cream
  • 3 cups crushed cornflakes
  • 1 tsp ground cinnamon
  • 3 egg whites
  • Frying oil
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.

In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.

In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).

Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Click Here for Last Years Menu...
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