Today is not Independence Day for Mexico; that actually occurred on September 15, 1810 when Mexico told Spain to go "stick it"; just like the United States told England.
France decided it wanted to invade Mexico and were told, "I don't think so!"; and that is what today is about. I'm putting things in a plain and simple prespective, since so many other blogs and websites will be posting about this celebration.
This is my little tribute to Mexican culture, so Happy Cinco de Mayo, and don't forget to whoop it up!
Tamale Stuffed Peppers
4 bell peppers (red, yellow, orange or green) – tall and wide
1 (8 oz) package cornbread mix
½ cup whole kernel corn
½ cup canned black beans, rinsed and drained
2 Tbsp chili powder
1 Tbsp cumin
1 cup salsa
½ cup milk
1 Tbsp salt
1 cup water
Preheat oven to 400F. Cut tops off of peppers; remove stems; remove pith and seeds from inside peppers. Either keep tops to place on top of stuffed peppers, or dice up and add to filling.
In a large mixing bowl; combine ground beef, cornbread mix, corn, beans, chili powder, cumin, salsa and milk. Stuff each pepper, leaving ¼” space from top.
Place the stuffed peppers inside a round baking dish; they should be able to stand, and hold each other, upright. Combine salt with water and pour into bottom of dish, but not over the tops of the peppers; cover with aluminum foil. Bake for 40 minutes; uncover and bake additional 10 minutes. Remove from oven and let rest for 5 minutes before serving.
Makes 4 servings.
Note: This is a repeat of a post from May 5, 2011, but it's such an easy, festive recipe for this day, so I felt the need to give it again. Enjoy!