Cinco de Mayo Recipes

Ground Beef Enchiladas
1 pound lean ground beef
1 small onion, chopped
2 cloves crushed garlic
1 can (10.75 oz) cond. cream mushroom soup
1 cup salsa
2 cups shredded cheese
1 can (14 oz) enchilada sauce
1 package (10-inch) flour tortillas (8 count)
Sliced green onions, cilantro, olives, tomato, etc

Preheat oven to 400 degrees.

Brown ground beef with chopped onion and crushed garlic until meat is cooked through. Drain excess fat from meat. Stir in soup, salsa, and 1-cup cheese.

Spread 1/4 cup enchilada sauce in bottom of 9×13 baking pan. Spread 1/8 the filling down center of a tortillas; roll filling inside tortilla and place seam side down in prepared pan. Continue with remaining filling and tortillas. Spoon remaining enchilada sauce over top of rolls; sprinkle with remaining cheese. Cover pan with foil and bake 15-25 minutes or until enchiladas are heated through. Garnish with sliced green onions, olives, tomatoes. Serves 6-8

Becky Low

Dairy Farmers of Utah

Don Julio Chipotle Wraps
6 strips cooked bacon, crumbled
1 large tomato, diced
2-4 Chipotle peppers in Adobo sauce (seeded & diced)
2-3 boneless, skinless chicken breasts, cooked, cubed/shredded
6-8 tablespoons mayonnaise
4 Don Julio 12-inch Southwest flour tortillas (or 8 8-inch)
2 cups shredded cheese
2 cups shredded lettuce
Shredded lettuce, garnish

Combine cooked crumbled bacon, diced tomato, diced chipotle pepper, cooked chicken, and mayonnaise (note – add more or less diced peppers and mayonnaise according to taste preference). Spread 1/4 the filling on each tortilla; sprinkle each with 1/4-1/2 cup shredded cheese and 1/4-1/2 cup shredded lettuce; snuggly roll up tortilla. Continue with remaining filling and tortillas. Diagonally slice each wrap in half; serve on a bed of shredded lettuce.

Tasty recipe; great for summer lunches; shared by Don Julio Foods.

Serves 8

Strawberry Quesadilla
2 tablespoons granulated sugar
1-2 tablespoons cinnamon, or to taste, divided
2 packages (8-oz each) low-fat cream cheese, softened
1 tablespoon finely grated orange peel
1 tablespoon fresh orange juice
1/2 cup packed brown sugar, divided
10 flour tortillas (8-inch)
1 tablespoon butter, melted
3 cups hulled and sliced fresh strawberries

Hull and slice strawberries; toss with 3 tablespoons brown sugar; set aside.

Preheat oven to 400 degrees. Lightly butter bottom and sides of 10-inch spring form pan.

Mix together 1 tablespoon cinnamon with granulated sugar; set aside.

Mix together softened cream cheese, orange peel, juice, remaining brown sugar and 1 teaspoon cinnamon (more or less to taste). Evenly divide and spread on one side of 9 tortillas. Stack tortillas in a 10-inch spring form pan. Place final tortilla on top stack; brush top with melted butter; sprinkle with cinnamon and sugar mixture. Bake 20 minutes.

Remove sides of pan and slide quesadilla onto cutting board. Cut into 8 wedges. Serve warm with sliced strawberries.

Recipe is an adaptation of Tortilla Torte from the Tortilla Industry Association.

Serves 8

For delicious recipe and dairy information go to

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