Ortega Taco Stadium
Food ingredients
·
4 boxes Ortega Fiesta Flats (keep the boxes too)
·
5 jars Ortega guacamole dip
·
or 3 packets of Ortega guacamole seasoning packets and 6 avocados
·
4 Ortega flour tortillas
·
1 8-ounce block cheddar cheese
·
1 can Ortega black beans, drained
·
1 can Ortega refried beans
·
1 cup sour cream
·
1 head iceberg lettuce, shredded
·
2 cups tomatoes, chopped
·
2 cans black olives, sliced and drained
·
4 8-ounce bags shredded cheddar cheese
·
4 jars Ortega salsa
In addition, you’ll need:
·
1 large 20”x 30” foam core board to act as the base
·
5 15” x10 1/4” foil cookie sheets (they come 2 to a pack, so 3 packs) (Hefty makes them and available at most grocery stores)
·
roll of clear packing tape
·
ruler
·
1 squeeze bottle or turkey baster
To assemble the stadium:
·
Place
one of the foil cookie sheets in the center of the foam core board to
become the “football field” that will later be filled with guacamole.
·
Build
the stadium seat risers. Using kitchen shears, make one-inch cuts about
every three inches at both of the shorter ends of the foil cookie
sheets (to make them
bend easier). You will have three short cuts on each shorter end of
the foil cookie sheet. Then at each cut, fold the foil sheets in a
zig-zag pattern to create steps, using the Fiesta flats boxes underneath
each folded pan to hold up the stadium seats. Flatten
the long ends of the foil cookie sheet with your hands and tape the
bottom of the seats to the foam core board underneath the foil “field.”
Attach the top of the steps to the top of the Fiesta flats box using
clear packing tape. Repeat the process with another
of the foil cookies sheets for the other side of the stadium.
·
To
create the seats at each of the shorter ends of the stadium, cut each
of the two remaining foil sheets into 11” lengths and make the cuts on
the ends and fold
into steps, as you did with the first two sides of the stadium. Attach
those with tape to the foam base and the tops of the Fiesta flats boxes.
You will now have created stadium seats on all sides of the “football”
field.
To create the field:
·
With
a sharp knife, cut out four goal posts (you will only need two but good
to have extra in case they break when installing) out of the flour
tortillas. Basically,
they will look like large pitch forks. Heat 1/2 cup vegetable over
medium heat, in a small, swallow frying pan and crisp the tortilla goal
posts in the hot oil for about 1 minutes, flipping once, being carefully
not to burn or make too brown. Allow to drain
on paper towels and carefully set aside.
·
About
an hour before party time, spread the refried beans about two inches at
either end of the foil “field,” to create end zones. Then spread the
guacamole dip or
homemade guacamole using the Ortega seasoning packet onto the remaining
foil “field.” With a squeeze bottle or turkey baster, carefully draw
lines onto the guacamole “field” with the sour cream. Cut the block of
cheddar cheese in half and then cut a one-inch
incision in the top of each cheese piece. Carefully pull apart the
incision and place the tortilla goal post in the incision, thus creating
a secure stand from the cheese blocks for the goal posts. Carefully
place the cheese stand and goal post in the center
of the refried beans at each end of the “football” field.
·
Place
the Fiesta Flats on the three levels of the foil steps. Fill each level
with lettuce, tomatoes, black beans, olives and cheese. At the each
stadium corner,
open and place jar of salsa for dipping.
Possible Additions:
·
Use jalapeno slices as the “players” on the field or in the seats.
·
Attach
long skewers about three inches apart with the tape onto the boxes and
then cut blocks of cheese to fit between the skewers to create lights
above the seats.
·
Crush
the Fiesta flats or Ortega hard tacos shells in the food processor and
sprinkle around the outside of the “stadium,” as walkways or parking
lots.
Created by Dan Macey, dantasticfood, Inc.
MINI-MEATBALL FIESTA FLATS™
Prep: 20 minutes
Cook: 20 minutes
Ingredients:
·
4 ORTEGA® Taco Shells (any variety)
·
½ lb ground pork
·
½ package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
·
1 tbsp vegetable oil
·
1 can (10 oz.) ORTEGA® Mild Red Enchilada Sauce
·
¼ cup water
·
2 ripe avocados
·
1 package (1 oz.) ORTEGA® Guacamole Seasoning Mix
·
12 ORTEGA® Fiesta Flats™ Taco Shells
·
Shredded lettuce
Directions:
·
Place
taco shells in a food processor and pulse until coarse crumbs form. (Or
place in a resalable plastic bag and crush.) Combine crumbs, pork, and
taco seasoning
in a mixing bowl.
·
Form
mixture into small meatballs, about 1/2-inch in diameter. Heat oil in a
large skillet and brown meatballs lightly, in batches if necessary,
about 5 minutes per
batch, turning frequently. Return all meatballs to skillet and add
enchilada sauce and water. Bring to a boil over high heat; reduce heat
and simmer gently for 15 to 20 minutes or until meatballs are thoroughly
cooked.
·
Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions.
·
To serve, spoon meatballs and sauce into Fiesta Flats™. Top each with shredded lettuce and guacamole.
Makes 4 servings.
Prep: 10 minutes
Cook: 50 minutes
Ingredients:
·
1 tablespoon vegetable oil
·
6 whole turkey wings, jointed, wing tip discarded
·
1 large bottle (16 oz.) ORTEGA® Taco Sauce
·
2 cups orange juice
·
1 large yellow onion, finely chopped
·
6 to 8 garlic cloves
Directions:
·
Preheat the oven to 375°F. Heat oil in a large skillet and brown wings, in batches, for 4 to 6 minutes.
·
Combine
taco sauce, orange juice, onion and garlic in a greased 9x13-inch
baking dish. Arrange wings in single layer and turn to coat.
·
Bake
for 50 to 60 minutes, turning occasionally and adding water if needed,
until wings are tender and sauce is thick, sticky and coats wings. Serve
warm or at room
temperature.
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