A Cinco de Mayo party is a fun way to celebrate the foods your family loves. Cinco de Mayo, the fifth of May, celebrates Mexico's victory over France at the Battle of Puebla in 1862 during the Franco-Mexican War.
According to History.com, Cinco de Mayo isn't a major celebration in Mexico but the day is widely celebrated in the United States, especially in locations with large Mexican-American populations.
Many families celebrate the day with parades, parties, festivities and Mexican foods. Nearly all Mexican restaurants in the U.S. offer Cinco de Mayo specials.
The makers of Wholly Guacamole products estimate approximately 9.4 million avocados will be used to make enough guacamole to satisfy Wholly fan cravings in May.
Avocado fans would have to cumulatively eat approximately 12,635 each hour, 210 avocados per minute, to consume that many avocados. The Wholly Guacamole brand annual survey shows 87 percent of consumers like eating guacamole with chips and 68 percent of consumers like eating guacamole with Mexican food.
This year, the makers of the Wholly Guacamole brand ask fans to share their Cinco de Mayo celebrations via Instagram, Facebook or Twitter using #WhollydeMayo for a chance to win a series of tasty prize packages. Starting at 5 p.m. CST on May 5, all who post with the hashtag #WhollyDeMayo will be entered to win a series of product prizes.
Enjoy these fun Cinco de Mayo recipes and jump into the month of May making fun family memories.
You don't have to wait for dessert to enjoy these sundaes. The kids will love building their own Taco Sundaes.
1 pound lean ground beef or turkey
1 package taco seasoning mix
1 cup shredded Cheddar or Mexican Blend cheese
1 (16 ounce) can refried beans
1/4 cup sour cream
1/4 cup Wholly Salsa dip - your choice of mild, medium or hot
3 cups shredded lettuce
14 ounces (1 two pack) Wholly Guacamole Classic dip
6 grape tomatoes, cut in half
corn tortilla chips
ice cream scoop
Brown the ground meat, once browned add the taco seasoning adding a little water if needed to distribute the seasoning evenly. Stir to mix well. Continue cooking another 5 minutes.
Remove from heat and stir in 3/4 cup of the shredded cheese.
Heat the refried beans.
In a small bowl, combine the sour cream with the Wholly Salsa dip.
Cover the bottom of the bowl with the shredded lettuce.
Scoop the meat with the ice cream scoop, pack it with a spoon and place in the middle of the bed of lettuce.
Squeeze the guacamole into the scoop, smooth with the back of a spoon or knife and place on one side of the meat.
Place a scoop of beans on the other side of the meat.
Pour a tablespoon of the salsa mixture over each scoop.
Sprinkle with shredded cheese and place a cherry tomato on top.
Serve with corn tortilla chips.
Busy moms buy pre-shredded cheese and lettuce.
7-Layers of Greatness
The great thing about 7 Layer Dips is that each family member can add their favorites. Served in individual cups means you can prepare them ahead of time and create variety.
Cooked ground beef mixed with taco seasoning
Sour cream mixed with taco seasoning
Chopped green chilies
Wholly Guacamole dip
Wholly Salsa dip
OTHER FUN LAYERS TO MIX AND MATCH
Fresh cooked bacon bits
Marinated grilled shrimp
Pickled or roasted jalapeno slices
Wholly Salsa Red Pepper Mango dip
Wholly Salsa Avocado Verde dip
Mexican Shrimp Cocktail
1 pound small cooked shrimp, without shells or tails
1 container of Wholly Salsa dip, your preference on heat level
1/4 cup chopped cilantro, plus 1 tablespoon
1/4 cup chopped sweet white onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1 container of Wholly Salsa Guacamole and Spicy Pico dip
In a medium bowl mix the shrimp with the salsa, cilantro, onion, lime juice and sugar.
Put 1/4 cup of the shrimp mixture in the bottom of a beer mug or a margarita glass.
Mix up the Wholly Salsa Guacamole and Spicy Pico dip until well combined.
Drop a couple of tablespoons the guacamole mixture on top and spread in an even layer.
Repeat layering and sprinkle with remaining cilantro.
Wholly Stuffed Jalapenos
12 jalapeño peppers
1 (8 ounce) package cream cheese
1 7oz package of Wholly Guacamole dip
24 slices of bacon
Preheat oven to 425 degrees F
Slice jalapeños in half lengthwise. Using a spoon, scoop out the seeds.
Mix cream cheese and Wholly Guacamole dip together.
Stuff each jalapeño half with cream cheese mixture. Then, wrap a slice of bacon fully around each stuffed jalapeño half.
Place stuffed jalapeños on a medium baking sheet. Bake in oven for 20 minutes. Using tongs, turn over and cook for an additional 20 minutes or until bacon is fully cooked, browned and crispy.
Grill over indirect heat for 8-10 minutes or until bacon is fully cooked, browned and crispy.
Spicy Guac Mac n Cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
8 ounce package elbow macaroni
1 (7 ounce) package of Wholly Guacamole Classic dip
2 tablespoons chopped cilantro
2 jalapenos, seeded and diced
In a separate pot, bring water to a boil. Add macaroni noodles and cook for 8-10 minutes or until noodles are cooked. Carefully drain and set aside.
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly with a whisk. Be careful not to burn the flour mixture.
Stir in milk and continue stirring until mixture boils and becomes thick. Once mixture has thickened, add shredded cheese; stir until cheese has melted. Sauce should be creamy and smooth.
In a large bowl, combine Wholly Guacamole dip, cilantro and jalapenos. Add drained, cooked noodles and cheese sauce. Gently stir until all ingredients are well distributed. Garnish with cilantro.