cinco de mayo foods pizza taco cups nacho dip stuffed peppers tortilla soup

Cinco de Mayo Recipes You Can Make with the Same 5 Ingredients

Get the fiesta started with Cinco de Mayo–inspired recipes that call for the same 5 ingredients.


Whether you’re planning a rockin’ Cinco de Mayo party or simply want to celebrate with a week of inspired meals, we’re here to help. We’ll show you how five simple ingredients from the store can transform into five completely different dishes. All you need is a couple of extra ingredients for each recipe to whip up one amazing fiesta – mariachi band optional.

The Cinco Ingredients
1 rotisserie chicken, separated and torn into pieces
2 cans drained black beans
2 cans drained sweet corn
1½ cups salsa
3 tablespoons Mexican seasoning blend*

*Sure, you can buy pre-packaged taco spices, but why not make your own for extra bragging rights? Combine equal parts ground cumin, chili powder, garlic powder, paprika and salt. Store in a sealed container for up to a month.



1. Tortilla Soup
Want to start your party off right? Or maybe just hunker down with a soul-satisfying bowl of goodness? We’ve got you covered. No heroic effort required, just a few quick steps and you’ll be slurping in no time.

Ingredients
The cinco ingredients (chicken, black beans, corn, salsa, seasoning blend)
1 32-ounce container of chicken broth

Toppings
Shredded cheese, chopped cilantro, tortilla chips, lime wedges

Instructions

  1. In a large saucepan, heat salsa and seasoning blend over medium heat
  2. Add chicken, black beans and corn, and cook for 3 to 4 minutes
  3. Add chicken broth, and bring to a simmer
  4. Ladle the soup into bowls, and top with shredded cheese, cilantro and tortilla chips
  5. Serve with lime wedges for squeezing into soup




2. Mexican Pizza
Pizza, meet tacos. Tacos, meet pizza. We think you’ll get along great …

Ingredients
The cinco ingredients (chicken, black beans, corn, salsa, seasoning blend)
2 prebaked 12-inch pizza crusts
2 cups shredded cheese

Toppings
Diced tomatoes, chopped cilantro, shredded lettuce, diced jalapeño

Instructions

  1. Preheat oven to 350 F
  2. In a medium bowl, toss chicken and corn in the Mexican seasoning blend
  3. Spread beans, salsa and chicken mixture on top of pizza crusts
  4. Cover with cheese
  5. Bake at 350 F for 15 minutes or until cheese is melted. Sip some water with lime in the meantime
  6. Top with tomatoes, jalapeños, cilantro and lettuce


Tip: Yes, preheating the oven does make a difference. It helps dishes cook evenly so you get a perfectly crispy crust topped with ooey-gooey cheese.



3. Street Taco Cups
Cram taco flavors into crunchable bites to avoid an awkward mess (like when traditional tacos break in half and you have to use a fork).

Ingredients
The cinco ingredients (chicken, black beans, corn, salsa, seasoning blend)2 cups shredded cheese
18 wonton wrappers

Toppings
Sour cream, chopped cilantro

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Instructions

  1. Preheat oven to 375 F. Grease 18 muffin tin cups
  2. In a mixing bowl, combine the cinco ingredients. Set aside
  3. Press a wonton wrapper into each muffin tin. Spoon chicken mixture into each wonton cup. Top with one spoonful of shredded cheese
  4. Bake until golden brown, about 15 minutes.
  5. Remove the cups from the pan, and top with sour cream and cilantro




4. Nacho Dip

Life is all about striking a healthy balance. Such is the case with this indulgent nacho dip served with fresh, healthy bell pepper wedges. We’re all about the little wins.

Ingredients
The cinco ingredients (chicken, black beans, corn, salsa, seasoning blend)
1 can crushed tomatoes
4 cups shredded cheese

Toppings
Chopped green onions, diced green chiles

Garnish
3 to 4 bell peppers cut into wedges

Instructions

  1. Preheat oven to 350 F
  2. Lightly grease an 8-inch square baking dish
  3. Heat a skillet to medium-heat until hot. Sauté the cinco ingredients and crushed tomato until simmering. Add water if needed
  4. Remove from heat, and stir in the 3 cups of cheese. Pour mixture into greased baking dish. Top with remaining cheese
  5. Bake for 20 minutes or until cheese is thoroughly melted. Get a head start on dishes with Dawn dish soap while you wait.
  6. Top with green onions and chiles, and serve with the bell pepper wedges


Tip: Don’t start with a cold pan. We know you’re eager to get dinner going, but it’s worth it to let the pan heat up before adding anything – even oil.



5. Stuffed Peppers
This dish is the definition of comfort food with personality. Rev up everyday bell peppers with a south-of-the-border filling and toppings inspired by loaded nachos.

Ingredients
The cinco ingredients (chicken, black beans, corn, salsa, seasoning blend)
1 cup shredded cheese (plus more for topping)
5 bell peppers

Toppings
Sour cream, diced tomatoes, black olives, chopped cilantro and lime wedges (for garnish)

Instructions

  1. Preheat oven to 350 F
  2. Slice the bell peppers in half. Remove the stem, ribs and seeds. Set aside
  3. In a mixing bowl, combine the cinco ingredients
  4. Place the peppers on a baking dish and spoon in the chicken mixture. Cover with aluminum foil and bake for 1 hour. Catch up with friends in the meantime
  5. Remove the foil and add some more cheese. Broil or bake until cheese is melted on top
  6. Top with your favorite toppings
  7. Serve with lime wedges

Tip: When cutting the peppers (or anything, really), place your cutting board on a damp Bounty paper towel to keep it from sliding around.

When it’s time to wind down and clean up, we recommend Cascade Platinum ActionPacs, which do the heavy lifting to remove stuck-on food, no pre-wash needed. Then head off to bed, knowing you’ve pulled off a truly Mexican-inspired feast with minimal effort – and you didn’t even need a mariachi band.

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