Halfway to 90 Celebration Menu

Crock Pot Ground Beef Taco Meat (for the taco & nacho bar - yum!)

• 3 lbs. lean ground beef
• 1.5 tbsp. cumin
• 1 tbsp. salt
• 1 tbsp. chili powder
• 1 tbsp. paprika
• 2 tsp. dried oregano
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15 oz. can tomato sauce
• 1 bay leaf

Heat a large pan over medium high heat, add beef and brown, breaking it up with a wooden spoon until no longer pink.  Add the spices and stir to combine.  Add the onion, bell pepper and garlic and continue to cook until the onion becomes translucent. 


Transfer the beef mixture to your crock pot and add in the tomato sauce and bay leaf.  Cover and cook on low for 6 hours.  Remove bay leaf and enjoy!  Make tacos and/or nachos.  Yummy!

Green Chile Queso (for the taco & nacho bar - yum!)

• 1 tbsp. butter
• 1 yellow onion, chopped
• 1 - 7 oz. can mild diced green chiles
• 1 - 7 oz. can hot diced green chiles
• 1 - 32 oz. package Velveeta cheese, cut into chunks
• 1 - 15 oz. can green enchilada sauce

Set a large pan over medium heat and add the butter.  Once butter is melted, add the onion and cook until starting to soften, 3 minutes.  Add the green chiles and cook for another minute.  Drop the cheese into the mixture in chunks, allowing it to melt before dropping in more cheese.  Continually stir the mixture until all cheese is melted.  When all of the cheese is melted, stir in the enchilada sauce.  Transfer to a small crock pot to keep warm.   Make nachos with tortilla chips.

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 8 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half lengthwise.  Remove the yolks to a large bowl and transfer the whites to a serving platter.


Mash the yolks with a fork, add the mayo and mustard and continue to mash until you have a smooth texture.  Add in the jalapenos and 6 slices of crumbled bacon.  Stir to combine.  Spoon the yolk mixture into the whites.  Top with remaining 2 slices of crumbled bacon and sprinkle each with a little paprika.  Enjoy!

Shrimp Guacamole Cups

• 30 medium shrimp (about 1 lb.)
• 1 tbsp. olive oil
• 1 tsp. chopped garlic
• 1 tbsp. Old Bay seasoning
• 30 Tostito scoops
• 1 - 12 oz. package guacamole

Preheat oven to 400F.


Combine shrimp, oil, garlic and Old Bay in a bowl.  Stir to combine.  Lay the shrimp out in a single layer on a baking sheet and roast for 7 minutes until pink and cooked through.  Remove from the oven, set aside to cool.


Scoop about a tbsp. guacamole into each Tostito scoop.  Top each with a shrimp.  Enjoy!

Red Sangria

• 5 bottles dry red wine
• 2 bottles prosecco
• 2 cups triple sec
• 1.5 cups brandy
• 1 - 2 litre bottle soda water
• 2 white peaches, sliced
• 1 red apple, sliced
• 1 green apple, sliced
• 2 oranges, sliced
• 1 lemon, sliced
• 1 lime, sliced

Combine all liquids into a large drink container and stir to mix well.  Add fruit and let sit overnight in the refridgerator.  Enjoy!