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Party Plan: Spicy Mexican Fiesta

Take a break from meat and potatoes with this flavor-packed Mexican fiesta. We have a complete plan to treat your guests to a colorful meal with an authentic flair.

Enjoy the colors and flavors of Mexican cuisine with a Mexican fiesta you can hold in your own backyard. Pair corn tortilla chips with our Salsa Guacamole or try a scoop of Fresh Fruit Salsa with Cinnamon Crisps. Mushroom and Zucchini Tacos are a vegetarian spin on an old favorite that pairs nicely with a Tex Mex Bloody Mary. And when you’re ready for a break from the music and dancing, there’s always Margarita Cake and Chocolate Flan to take the party long into the night.

Salsa Guacamole

Salsa Guacamole

Combine the forces of salsa and guacamole for a chunky, creamy dip you’ll want to put on everything.

Cook time: 0 min | Prep time: (X) min | Serves: X | Yields: X
 
Ingredients:

Salsa

  • 1 can (14.5 oz.) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
  • ¼ cup chopped onion
  • 2 Tbsp. chopped fresh cilantro
  • 1/4 tsp. coarse (kosher or sea) salt
  • 1 clove garlic, finely chopped
  • 1 small fresh jalapeño chile, seeded, finely chopped
Guacamole
  • 3 ripe large avocados (about 1 1/2 lb.) pitted, peeled
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. coarse (kosher or sea) salt
  • 1/2 tsp. red pepper sauce
  • 1 clove garlic, finely chopped
Directions:
  1. In medium bowl, mix salsa ingredients.
  2. In a separate medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
  3. Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips

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Fresh Fruit Salsa

Fresh Fruit Salsa

Orange zest brightens the natural flavor of this fruity take on salsa, while the accompanying cinnamon crisps offer a sweet crunch.

Cook time: 6-8 min | Prep time: (X) min | Serves: (X) | Yields: (X)
 
Ingredients:

Cinnamon Crisps

  • 1 Tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • 4 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package)
  • 1 Tbsp. water
Salsa
  • 1 small orange
  • 2 medium Granny Smith apples, peeled, cored and finely chopped (2 cups)
  • 1/2 cup finely chopped fresh strawberries
  • 1 medium peach, peeled, pitted and finely chopped (2/3 cup)
  • 2 Tbsp. packed brown sugar
  • 2 Tbsp. apple jelly
Directions:
  1. Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
  2. Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 tsp. sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
  3. Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
  4. Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
  5. If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.

View Party Plan: Spicy Mexican Fiesta

Firecracker Shrimp Tacos

Firecracker Shrimp Tacos

Panko-crusted shrimp and a quick cabbage and carrot slaw are the basis of this fresh spin on a seafood taco.

Cook time: 10-15 min | Prep time: (X) min | Serves: (X) | Yields: (X)
 
Ingredients:

Shrimp

  • 1 lb. uncooked shrimp, shelled & deveined
  • 2 cups panko breadcrumbs
  • 1 cup all-purpose flour
  • 2 egg whites
  • 1 tsp. salt
  • 1/2 tsp. pepper
Tacos
  • 1 12-count package Old El Paso® Crunchy Taco Shells
  • 1/2 small head cabbage, shredded
  • 2 carrots, shredded
  • sweet chili sauce
  • queso fresco
  • fresh cilantro
Directions:
  1. Preheat oven to 475ºF. Lightly grease a large baking sheet and set aside.
  2. In a large bowl, mix together flour, salt, and pepper. In another shallow bowl, beat egg whites with 2 Tbsp. cold water. Place panko breadcrumbs in a third shallow bowl.
  3. Toss shrimp in flour to coat, shaking off excess. Dip shrimp in egg whites, shake off excess, then toss in panko, shaking off excess. Place about 1 inch apart on prepared baking sheet.
  4. Bake in preheated 475ºF oven until shrimp are opaque, about 10 to 15 minutes (depending on size of shrimp) turning shrimp over halfway through cooking time.
  5. Mix together shredded cabbage and carrot. In a taco shell, layer cabbage mixture, shrimp, cheese, sweet chili sauce, and cilantro. Serve immediately.

View Party Plan: Spicy Mexican Fiesta

 

Mushroom & Zucchini Tacos

Mushroom & Zucchini Tacos

Got a little extra time? Try roasting the vegetables in these easy vegetarian tacos for an even richer taste.

Cook time: 20-25 min | Prep time: (X) min | Serves: (X) | Yields: (X)
 
Ingredients:
  • 1 Tbsp. sunflower oil
  • 1 small yellow onion, chopped
  • 1 lb. fresh mushrooms, cut into 1/2-inch pieces
  • 1 lb. fresh zucchini, cut into 1/2-inch pieces
  • 1 green bell pepper, seeded and rough chopped
  • 1 package Old El Paso® mild taco seasoning mix
  • 16-ounce can Old El Paso® vegetarian refried beans
  • 12-count Old El Paso® Taco Shells
  • green leaf lettuce leaves
  • sliced red bell pepper
  • cilantro leaves
Directions:
  1. Warm the sunflower oil in a large skillet over medium heat. Sauté the onions until they soften, about 3 minutes. Add the mushrooms and sauté until they start to soften, about 4 minutes.
  2. Add the zucchini and the chopped peppers and sauté until they begin to release liquid, about 3 minutes. Add the Old El Paso® Mild Seasoning Mix and stir. Continue to cook until the mixture starts to simmer, about 3 to 4 more minutes. The zucchini may continue to release liquid while it cooks.
  3. Serve with the cooked Old El Paso® Vegetarian Refried Beans, Old El Paso® Taco Shells, and the rest of the accompaniments.

View Party Plan: Spicy Mexican Fiesta

Tex Mex Bloody Mary

Tex Mex Bloody Mary

Salting the rim with taco seasoning gives this Bloody Mary a Southwestern spin.

Cook time: 0 min | Prep time: (X) min | Serves: 4 | Yields: 4 16 oz. glasses
 
Ingredients:
  • 1 medium lime
  • 1 bottle (32 oz) Bloody Mary mix
  • 4 tsp. Old El Paso® taco seasoning mix (from 1-oz package)
  • 1/2 medium cucumber, peeled (if desired), cut lengthwise into 4 spears
  • ice cubes
Directions:
  1. Cut lime lengthwise in half. Cut one half into 5 wedges; set aside. From uncut half, squeeze 2 Tbsp. juice. In pitcher, mix Bloody Mary mix, lime juice and 2 tsp. of the taco seasoning mix; set aside.
  2. Moisten rims of four 16-oz glasses with one of the lime wedges. Place tsp. taco seasoning mix on small plate and dip rims of glasses, one at a time, into taco seasoning mix to coat edge.
  3. Fill each glass one-third full with ice cubes; pour Bloody Mary mixture over ice. Garnish each with lime wedge and cucumber spear.

View Party Plan: Spicy Mexican Fiesta

Margarita Cake

Margarita Cake

This lime-kissed margarita cake is entirely virgin, but if you get the urge to sprinkle a little sea salt on the top, we would certainly understand.

Cook time: 34-39 min | Prep time: (X) min | Serves: (X) | Yields: (X)
 
Ingredients:

Crust

  • 1 1/2 cups coarsely crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, melted
Cake
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 3/4 cup bottled nonalcoholic margarita mix
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 Tbsp. grated lime peel
  • 3 egg whites
Topping
  • 1 container (8 oz) frozen whipped topping, thawed
  • Additional grated lime peel, if desired
Directions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
  3. Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours.
  4. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

View Party Plan: Spicy Mexican Fiesta

Chocolate Flan

Chocolate Flan

Add a little chocolate to this traditional Mexican custard dessert.

Cook time: 10-12 min | Prep time: (X) min | Serves: 16 | Yields: 16
 
Ingredients:

Cake

  • 1 jar (12.25 oz) caramel topping
  • 1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
Flan
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup milk
  • 4 eggs
Directions:
  1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour ¼ cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.
  2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  3. In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
  4. Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.
  5. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut flan into slices; serve with remaining caramel topping. Store in refrigerator.

View Party Plan: Spicy Mexican Fiesta

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