Cinco de Mayo Bowl

May 5th is Cinco de Mayo and is honoring the anniversary of the beginning of an 11-year war for Mexico’s independence from the French Empire in 1862.  This fun celebration became popular in the U.S. in the 70s and 80s.  Growing up in New Mexico in the 60s and 70s, I do not remember this ever being a cultural holiday we celebrated.  However, in college in the 80s, it became a mainstream event because of Corona Beer commercials.  Hmmm.  Yep, it really developed because of a beer promotion.  Anyways, it’s a great excuse to have a Mexican-style dinner.

Cinco de Mayo Bowl

Serves 4

Ingredients:

1.5 lbs. of your protein of choice.

Ground meat aka taco meat, beef steak aka fajita meat, or shredded / grilled chicken

Lettuce

Tomato

Red onion

1 can pinto beans

Guacamole

Sala

lines

Assembly for each bowl:

1 cup chopped lettuce (romaine or iceberg give a great crunch)

5-6 oz protein of choice

1/4  cup diced fresh tomatoes

1 Tbs. finely diced red onion

1/4 cup beans (can use black beans)

2 Tbs. guacamole (or diced avocado)

2 Tbs. salsa (or pico de gallo)

Squeeze a ¼ of a lime over the bowl

Garnish with:

Fresh cilantro finely chopped

Hot sauce

Ranch dressing

Sour Cream

Instructions:

1.      Cook and season meat to your liking.

2.      Prep bowl ingredients by chopping lettuce, tomato, onion.

3.      Heat canned beans over stove until hot.

4.      Assemble each individual bowl as listed above.