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Cinco de Mayo Recipes

Celebrate Cindo de Mayo Minnesota style with this tasty Mexican Hotdish and ‘Fried’ Ice Cream for Dessert!

Cinco de Mayo Mexican Hotdish

 Prep Time: 20 minutes, Cook Time: 35 minutes, Total Time: 55 minutes, Servings: 6


  • 2 tablespoons butter
  • 1, 14 oz bag frozen corn
  • 1 can black beans, rinsed and drained
  • 1/2 onion, chopped
  • 2 glove garlic, minced
  • 1 bell pepper, chopped (red, orange, yellow, or green you choose, or use the small sweet peppers and add a variety of colors)
  • 4 cups cooked, diced chicken
  • 10 ounce can enchilada sauce (Mild to hot, you can choose)
  • 1 cup sour cream plus more for topping
  • 8-ounce bag Mexican Style Shredded Cheese
  • 8 flour tortillas soft taco size, cut into squares
  • 3/4 cup tomatoes seeded and diced, to garnish, optional
  • 1 bunch cilantro leaves chopped, optional
  • Non-stick cooking spray
  • Aluminum Foil


  1. Preheat the oven to 350 degrees F. Line a 9-13” casserole dish with cooking foil and spray with non-stick cooking spray. Set aside
  2. Melt the butter in a large pan over medium heat. Add the corn, onion, bell pepper and cook for 3-4 minutes or until tender. Add in minced garlic and cook for an additional 1-2 minutes until aromatic and garlic is just starting to turn golden.
  3. Add the chicken to the pan and cook for an additional 2-3 minutes or until warmed through.
  4. Place the cooked and chopped chicken and cooked vegetables and black beans in a large bowl. Add the enchilada sauce, sour cream, and half of the bag of cheese. Stir to combine.
  5. Make the first layer of the hotdish by spreading 1/3 of the tortilla pieces in the bottom of the dish. Add half of the chicken mixture, then top with another 1/3 of the tortillas.
  6. Add the remaining chicken, then top with the rest of the tortillas. Sprinkle the remaining shredded cheese over the top.
  7. Cover the dish with additional foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until casserole is bubbly and cheese is melted.
  8. Top with tomatoes and cilantro, then serve.

‘Fried’ Ice Cream

Prep: 15 min. + freezing. Bake: 5 min. + freezing
Makes 8 servings


  • 1 quart vanilla ice cream
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 2 cups crushed cornflakes
  • Whipped cream and chocoalte ice cream topping, and cherry optional


  1. Preheat oven to 350°.
  2. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour.
  3. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely.
  4. Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.