A Patriotic Picnic

With the 4th of July right around the corner, it’s time to plan your picnic or party. And who can resist a red, white and blue recipe or two?

The holiday is a great excuse for some creative cooking. Try this recipe for an appetizer or side. If you’re looking for festive breakfast or dessert options, check out this website.

Blue Corn Tortilla Nacho Bites

  • 1 package (50 count) raw blue 6-inch corn tortillas

  • 1lb ground beef

  • 1 package of taco seasoning

  • 1 small onion, diced

  • 1 package Monterey jack cheese

  • 1/2 cup diced roasted red peppers

1. To make the nacho bowls, take an empty Campbell’s soup can and cut off both ends. Stack approximately 10 tortillas at a time and slowly press down on the center of the stack with the can. Turn the can as you cut small circles out of the tortillas. Repeat until all tortillas have been cut. (Keep in mind, the scraps can be made into tortilla strips for a salad.)

2. Spray two cupcake pans with nonstick spray and place a tortilla in each cup. Bake in a 250-degree oven for 20 to 25 minutes or until crispy.

3. In a medium sauté pan, brown the ground beef with the onion and remove the extra grease. Mix in the taco seasoning and let sit for 10 minutes to cool.

4. Place a tablespoon of the prepared taco mixture into each shell. Top with Jack cheese, then put a couple of diced red peppers on each taco. Arrange all on a tray and heat in a warm oven until the cheese is melted. Serve and enjoy!