Hello All!
I am having a fiesta in my Spanish II class next week, and I have searched the internet up and down, and I cant seem to find anything that seems nice, simple, and can be served the next day, or cold.

Does anybody out there have ideas, or suggestions for me?

Please and Thanks for any responses.
They will be of great help!

-Anna

Chips, salsa, guacamole for an appetizer. A 7-layer bean dip can be cold. And for dessert flan. Sorry I can’t think of any cold main dishes. Maybe you should try this http://www.cooks.com/rec/search/0,1-0,easy_cold_mexican_food,FF.html Good Luck!

I have to do a Spanish project where we make a Mexican restaurant menu, and I am having trouble finding some Mexican/Spanish appetizers. Any suggestions?

BEEF EMPANADAS

FILLING:

□ 2 tbsp. butter
□ 1/2 c. chopped onion
□ 1 lb. lean ground beef or pork
□ 2 lg. ripe tomatoes, chopped
□ 1 tsp. salt
□ 1 can (3 oz.) green chilies, drained, chopped
□ 1 bay leaf
□ 2 tbsp. chopped black olives

PASTRY:

□ 1 1/2 c. unsifted flour
□ 3/4 tsp. salt
□ 1/2 c. shortening (Crisco best)
□ 4 to 4 1/2 tbsp. cold water
□ 1 egg yolk

1. TO MAKE FILLING: In hot butter in large skillet saute onion until tender. Add beef and saute until brown.

2. Add tomato, chilies, 1 teaspoon of salt and bay leaf; simmer, stirring occasionally about 20 minutes or until liquid is evaporated. Remove from heat, discard bay leaf. Stir in olives.

3. Preheat oven to 400 degrees.

4. Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water. Blend until mixture holds together like bread dough.

5. Divide pastry into 12 pieces on lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons of filling in one half of each round, fold over other half.

6. Press edges together with fingers, to seal, flute edges. Cut slits on top of each empanada, brush with egg yolk beaten with 1 tablespoon water. Bake 20 to 25 minutes or until golden brown. NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.

FILLING:

□ 2 tbsp. butter
□ 1/2 c. chopped onion
□ 1 lb. lean ground beef or pork
□ 2 lg. ripe tomatoes, chopped
□ 1 tsp. salt
□ 1 can (3 oz.) green chilies, drained, chopped
□ 1 bay leaf
□ 2 tbsp. chopped black olives

PASTRY:

□ 1 1/2 c. unsifted flour
□ 3/4 tsp. salt
□ 1/2 c. shortening (Crisco best)
□ 4 to 4 1/2 tbsp. cold water
□ 1 egg yolk

1. TO MAKE FILLING: In hot butter in large skillet saute onion until tender. Add beef and saute until brown.

2. Add tomato, chilies, 1 teaspoon of salt and bay leaf; simmer, stirring occasionally about 20 minutes or until liquid is evaporated. Remove from heat, discard bay leaf. Stir in olives.

3. Preheat oven to 400 degrees.

4. Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water. Blend until mixture holds together like bread dough.

5. Divide pastry into 12 pieces on lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons of filling in one half of each round, fold over other half.

6. Press edges together with fingers, to seal, flute edges. Cut slits on top of each empanada, brush with egg yolk beaten with 1 tablespoon water. Bake 20 to 25 minutes or until golden brown. NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.

http://www.cdkitchen.com/recipes/recs/47/Spanish_Shrimp6676.shtml Serve with tortilla chips.

http://www.cdkitchen.com/recipes/recs/359/Chicken_and_Rice_Enchiladas3826.shtml

HELP!

TV Tacos
1 lb ground beef
1/2 can refried beans
1 Tbsp olive oil
1/2 cup diced yellow onion
1 cup shredded cheddar cheese
1/4 cup water
1/4 cup chili powder
2 Tbsp cumin
2 Tbsp garlic powder
2 Tbsp paprika
1 tsp kosher salt
1 tsp ground black pepper
12 super size corn tortillas
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Method
In a medium skillet, saute onions in olive oil until translucent. Add ground beef and cook until the beef is finely crumbled and cooked through. Add the refried beans and stir to mix well. Add water, chili powder, cumin, paprika, and garlic powder. Lower heat and cook until almost all of the liquid is evaporated. Season with salt and pepper to taste and set aside. Using a water glass as a stencil (about 3 1/4" in diameter) cut two round circles per tortilla, or less if tortilla is smaller. Using the same cleaned skillet, heat approx two inches of oil on high heat. Oil is hot enough when you sprinkle a couple of drops of water into it and the water sizzles. Fry the tortilla rounds for 2-3 seconds, they only need to be warmed so they are flexible and don’t tear when you fold them in half. Remove from heat and drain on a paper towel. Keep the oil heated. Take 1 tsp of the meat mixture and place on one side of the tortilla. Sprinkle some cheese on top and fold the tortilla in half. Return the finished tacos to the skillet and fry on high heat until crispy. Remove and drain on paper towels.

Notes: Stack the tacos on a serving plater and serve with your favorite salsa or guacamole dip. Yes, you can buy these frozen at the market but they are not nearly as tasty as these. You can freeze them and just reheat in the oil before serving. We love to eat these instead of popcorn when watching a movie.
Number of Servings: 24

spicy bean salsa http://allrecipes.com/Recipe/Spicy-Bean-Salsa/Detail.aspx
7 layer taco dip http://allrecipes.com/Recipe/Seven-Layer-Taco-Dip/Detail.aspx
guacamole http://allrecipes.com/Recipe/Guacamole/Detail.aspx
southwest egg rolls http://allrecipes.com/Recipe/Southwestern-Egg-Rolls/Detail.aspx
quesidillas http://allrecipes.com/Recipe/Chicken-Quesadillas/Detail.aspx
tortilla roll ups- mix pkg soft cream cheese with 1/2 pkg Hidden Valley Ranch southwestern style dip mix (the powder kind), one can diced black olives, one can diced green chillies- spread onto flour tortilla shells, roll up and place in fridge for about and hour to harden- then slice into chunks and serve with salsa on the side to dip them in- these are so yummy and are gone fast!

http://allrecipes.com/Recipe/Appetizer-Meatballs-2/Detail.aspx

http://allrecipes.com/Recipe/Appetizer-Chicken-Kabobs/Detail.aspx

http://allrecipes.com/Recipe/Mini-Crescent-Dogs/Detail.aspx

Any of these sound appetizing, if not, I am sorry I wasted your time. I sure hope I helped!!!!!!!

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

===========================

Black Bean Salsa

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving with tortilla chips.

=================

Mexican Wedding Cakes

3/4 cup sifted confectioners’ sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour

Cream together confectioner’s sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner’s sugar. Store airtight in layers with waxed paper in between.

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http://www.cooks.com/rec/search/0,1-0,tator_tot_casserole,FF.html

(hot dish)

and here are some cold pasta dishes:

http://www.cooks.com/rec/search/0,1-0,cold_pasta_salad,FF.html

just choose the one to best fit what ingredients you have or can easily get.
hope i helped !