by Marijane Suttor

Created on: August 12, 2008

The key to enjoying any dinner party is to avoid as much cooking as possible when the guests have arrived. With a Mexican menu theme it is easy to prep ahead of time so as the host you can spend the time enjoying the guests and not slaving away.

DRINKS AND APPETIZERS: MOCK MARGARITAS AND LAYERED MEXICAN DIP

Make the Mock Margaritas up to 2 weeks ahead of time.

Mock Margaritas

In an ice cream bucket or a large resealable container mix the ingredients

2 cups sugar
2 small packages strawberry jello
4 cups boiling water

Stir until jello and sugar are dissolved.

Add the following:
1 can frozen lemonade
1 can pineapple juice
4 cups cold water

Mix all together and place in the freezer.

When serving, take the bucket of Mock Margaritas out of the freezer at least one hour before serving. Break the juice mixture up with a slotted spoon. If it is too frozen, it can be softened in the microwave for a minute or two. In margarita glasses add slush mixture about 1/2 way up the margarita glass. Then add lemon lime soda to the top. Stir.

*If it is an adult party, tequila and triple sec can be added according to your taste.

Layered Mexican Dip

On a large platter layer the following ingredients in this order

1 can refried beans
1 cup of taco meat
16 oz tub of sour cream
16 oz tub of prepared guacamole
1 cup prepared salsa
8 ounces shredded cheddar cheese
1 can of sliced black olives

Cover with plastic wrap. Serve with tortilla chips.

MAIN DISH: SOUR CREAM ENCHILADAS

Brown 2 pounds of ground beef.
Add:
1 can of chopped green chilies
1 packet of taco seasoning mix

Simmer all of the ingredients together.

Prepare the sour cream topping while the meat simmers

2 cans cream of chicken soup
1 16 oz tub of sour cream
1 can chopped green chilies

Bring this topping mixture to a warm temperature.

Pour half of the sour cream mixture in the bottom of a baking pan.
Fill 2 packages of flour tortillas with meat mixture
Lay the filled tortillas on the sour cream mixture.
Pour the rest of the sour cream mixture over the top, covering all tortillas.
Sprinkle with 8 ounces of shredded cheddar cheese.

Cover with foil. If not baking immediately refrigerate.

To bake immediately: bake for 30 minutes at 350 degrees
To bake chilled: bake for 50 minutes at 350 degrees

Top with shredded lettuce, chopped tomato, sliced black olives, chopped green onion, salsa or guacamole as desired

This is a great meal for entertaining because most of the prep work is done in advance.

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