Mexican Fiesta

Thanks, Susan, for providing this opportunity to share ideas with each other. Be sure to visit Susan, at Between Naps on the Porch, for a beautiful treat! And many thanks to Gollum for Foodie Fridays. To both of you, I had problems this week with adding your links. Just know that I appreciate what you do for all of us bloggers.

"Mexican" Fiesta...


During our many years in Texas, the whole family developed a love for Tex-Mex foods... the spicier, the better!!! Our boys, in fact, loved the spicy flavor of Tobasco sauce so much that when we tried using it as punishment for nasty words, (thanks Dr. Dobson) they kept begging for more! We loved experimenting with salsas, marinades, and searching for the BEST enchilada recipe. We discovered some great recipes...
from native Texans, from transplanted Mexicans, and even from some of the New Yorkers brought to Plano by JCP.

Today we love to treat our friends to these wonderful flavors and foods and of course, we set the table to match the mood.

This weekend, we're having a "Mexican Fiesta" feast with friends. This fabulous dish for a crowd combines both classic and unusual toppings. You will find the recipe at the end of this post. We'll be serving up cold beer, Margaritas, and sweet tea (we're Southerners, after all!) as our beverages of choice. Come on over.... the more the merrier!


Remember when you were in elementary school and your class made tissue paper flowers for May Day or Mother's Day? That's what these flowers are. Just stack several sheets of tissue paper and begin folding, back and forth, like an accordion. Secure a pipe cleaner (chenille strips) to the center and begin unfolding, shaping as you go. VERY SIMPLE! These flowers are resting in blue bottles...part of my meager collection of bottles waiting for their final resting place as a "BLUE BOTTLE TREE". (Blue bottles are hard to find...especially if you are not a fan of Reilsing!)


Antique Cheese Box: gift from a TX friend
Serape and Sombrero: costume box (who knows where they're from)
Blue bottles: saving these for a bottle tree
Tissue Flowers: made from tissue paper (;-)
Peppers: Publix
Terra Cotta pots: garden shed (some natural, some painted with acrylic enamel paints)
Woven Plate Charger: Wal Mart
Green Glasses: hand-blown from Mexico - bought in Dallas
Red Plate: Ross
Patterned Plate: Home Goods
Flatware: who knows...had this for years
Chickens: The duo at the top of the page were carved by a Native American I met in the old market in Santa Fe, NM. The others are from Home Goods

It's time for a Mexican Feast! I hope you are hungry!!!
This taste extravaganza was first shared with me at a couples' Bible study. It's the ultimate "pot luck"! As the host, you provide the meat and rice... and a dessert. Ask each guest to bring 2-3 ingredients.



Mexican Fiesta
serves 12

3 cups raw White Rice (1 cup raw rice = 4 servings)
4-5 lbs. Ground Beef: browned, drained
2 jars thick, chunky salsa (for ground beef)
(I use Pace medium heat, and add extra crushed red pepper to taste; or 2 pkgs. taco seasoning)
3 cans Refried Beans
3 cups grated Cheddar Cheese
1-2 Onions, chopped
7-9 Tomatoes, chopped
1 head Iceberg Lettuce, shredded
2 cans Black Olives, chopped or sliced
I jar dry roasted Peanuts, chopped
1 bag Coconut, shredded
1 bag Fritos, crushed
1 1/2 pints Sour Cream
2 jars Salsa
(I either make my own or use Pace Picante or Thick and Chunky, Medium heat)
Lime wedges, 1-2 per person

Lay all the ingredients out, buffet style. Beginning with the rice, serve a little of each ingredient onto each plate. Be sure you add the foods in order. And encourage your guests to try a little of each ingredient (unless there is a food allergy). It's amazing how these tastes combine!!! Also warn your guests that the food really piles up...start small and come back if they want more.

A delicious and SIMPLE dessert with this meal is just a scoop of plain ol' Lime Sherbet over an assortment of melons. Serve with a praline or Pirolene cookie. Or perhaps you might like this oldie, but goodie...

Freezer Lime Pie

1 premade Graham Cracker Crust
1 large container Cool Whip, thawed
1 can Sweetened Condensed Milk
1 small can frozen Limeaid
Lime Juice (optional)
Limes, sliced (optional)
Mint leaves (optional)

In a large bowl, thoroughly mix the Cool Whip with the Sweetened Condensed Milk and the Limeaid. Add additional lime juiced to taste (if desired). Pour all ingredients into the graham cracker crust. Cover the pie and place in freezer for several hours. Before serving, let the pie sit for a couple of minutes. Garnish with sliced lime and a sprig of mint, if desired.

¡Tenga un fin de semana maravilloso!
(Have a wondeful weekend!)