Cinco de Mayo party before going out for drinks, what should I serve?

Question

We are having a crowd of young 30somethings over for drinks and food before a cinco de mayo party....What should I serve that is easy and will feed more than 5 people....I'm so sick of nachos, guacamole, etc....need ideas!!!

Answer 1

Find recipes for a variety of empanadas and have a little tapas party.  Food Network web site, Tyler Florence, food 911 to be exact.  He helped someone throw a tapas party.

Answer 2

Make a dip--Smear the bottom and side of glass pie plate with softened cream cheese, fill with beanless chili or refried beans (or both) chopped onions and green pepper, olives, (hot peppers, if you want a little kick), cover with Mexican cheese/mozarella.  Mico until cheese melted--Cover top with Shredded Lettuce/olives/the kitchen sink--Whatever you want.  Serve with chips or crax.

Answer 3

CON QUESO DIP

1 8 oz. package softened cream cheese

2 cans Rotel tomatoes (with or without jalapenos)

8 oz. shredded cheddar cheese

     Melt and mix all together thoroughly.  Serve warm with chips

LAYERED TACO DIP

On a large platter or tray with sides, layer in this order:

1 can refried beans

1 small container guacamole

1 smallest container of sour cream

1 container or jar of salsa

1 shredded iceberg lettuce

1 sliced onion

8 oz. shredded cheddar or mixed Mexican cheeses

sliced black olives & chopped fresh cilantro

       Serve with sturdy tortilla chips, to dip down through all the layers

Answer 4

Fajitas, chicken, steak and shrimp

7 layer dip, mango salsa, tortilla chips for something sweet fry flour tortilla and sprinkle them with cinnamon and sugar then drizzle chocolate on them.

Enjoy!

Answer 5

Well, soup makes a nice appetizer.  how about a crockpot simmering w/ either Chicken Tortilla Soup or Taco Soup w/ an assortmen tof add-your-own toppings?  Have mugs out and let folks serve themselves.

CHICKEN TORTILLA SOUP

1 large onion, chopped

2 Tbsp veg. oil

2 cloves chopped garlic

1 (4 oz.) can green chilies and juice

2 (15 oz) cans stewed tomatoes

2 (15 oz) cans chicken broth

2 tsp. worcestershire sauce

1¼ teaspoon hot sauce

2 chicken bouillon cubes

1 tsp. each salt, pepper, cumin, chili powder, and sugar

1½ cups water

1 cup (or more) chopped cooked chicken meat

Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients.  Simmer for 45 minutes to an hour.

To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, sour cream, black olives, green onions, and diced avocado.

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Taco Soup

    1-1½ lbs. lean ground beef

1 onion, chopped

1 can beef broth (or 2 cups water + 2 beef boullion cubes)

1 can whole kernel corn, undrained (I like the mix of white and yellow corn)

2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)

1 can red or black beans, drained and rinsed

1 packet Taco seasoning

Garnishes (any or all)

sour cream

diced green onions

sliced black olives

sliced jalapenos

guacamole

shredded cheddar cheese

Brown ground beef over medium heat in large stock pot.  When nearly cooked, add onions and sauté w/ ground beef.  When onions are wilted but still opaque, stop cooking and drain off any fat.  Return to heat and add remaining indredients.  Cover and let simmer at least 30 minutes, or up to about 3 hours.  (Can be held longer in a slow cooker set on Low.)  

Serve in bowls w/ crushed corn chips in the bottom.  Top each bowl w/ garnish of choice.