Fools. That’s what we are. We mean that with nothing but love, but let’s be real. We Americans are great at hijacking a drinking holiday and making it a sloppy mess. Why should Cinco de Drinko be any different?
With all that drinking there will be the need for eating. Make this ahead of time. Because we’re sure that any form of thinking or attempting to use utensils and a hot stove and oven to cook might end up in a call to 911.
This allrecipes casserole might be your savior.
Cinco de Mayo Casserole
1 pound ground beef
1 teaspoon vegetable oil, or as needed
1 onion, diced
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup salsa, drained
1 (7 ounce) can Mexican-style corn, drained
1 cup sour cream
3 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.
The cracked Crack Wise Staff-- warriors of the Funformation Movement.