DIY Taco Bar Party

Love basketball? Love mexican food? Then you’ll love this basketball party featuring a Delimex Taco Bar and a trio of dips! #DelimexFiesta #CollectiveBias

We love some basketball up in this house.  And by we, I mean me.  I went to a basketball school.  Alongside whatever we learned in classes, we learned to have a passion for watching our team rock the court.  Waiting in lines overnight for student tickets to the basketball games were some of my most fond memories in college.

Now, that I’m a momma with kids, I don’t watch every game like I used to.  But come March, you better believe I’m watching the tournament.  And, although my team is no longer playing, I’m still watching.  And praying that anybody but our hated rivals win.

Whah? Does that sound harsh?  Well, then, you aren’t from Carolina.

With the final games coming up this weekend, we’re going to have some fun viewing parties, and I have a fun (and super easy) party idea that will have you watching the game instead of the ovens.

It’s time to enjoy traditional Mexican favorites, with a Delimex Taco Bar with all the fixin’s!

I was able to find all of my supplies at Walmart, including Delimex Taquitos and Rolled Tacos.

Be sure to get the coupon for $1.00 savings on any TWO (2) Delimex® Frozen Taquito products with this coupon, which can be printed through 4/7/15 and redeemed through 5/4/15.

These guys are so easy to whip up quickly and certainly feed a crowd!  I think my favorite was the Beef & Cheddar Rolled Tacos.  To serve with them, I created three uh-mazing dips: Pineapple & Cilantro Salsa, Kale Guacamole (yes – kale!), and Sriracha Queso.  ‘Cause everything is better with Sriracha.

First up, go ahead and chop all your veggies!  Just be careful when dicing the jalapeno and anaheim peppers.  From a gal who knows: jalapenos + rubbing your eyes = night ruined.

Anywho, if you avoid damaging your eyes, you’ll be able to appreciate the lovely colors and bright flavor of this super easy Pineapple & Cilantro Salsa.  Even non-cilantro lovers liked it when they tried it.  You know who you are.

Next, I mixed things up with my traditional guacamole recipe.  For one, I had this bunch of kale that I needed to use up.  For two, I thought it might make the guac a little greener.  Turns out I was right.  Plus, you don’t really notice the taste once it’s all thrown together.  Double-win.

I find it’s best just not to tell people there’s kale in it.  They’ll never know.

As for the Sriracha Queso Dip?  Well, folks.  That just had to be done.  The little taquitos and rolled tacos were just scrumdiddlyumptious dipped in this bowl of goodness!

Now, tell me that doesn’t look awesome!  This is one basketball spread done right!  But, wouldn’t this also be fab for Cinco de Mayo?  Right?

Finally, we got a little something for the sweet tooths (teeth?) in the crowd: Chocolate Chip Basketball cookies, oranges, and limeade.  The limeade would probably be awesome spiked too.  But only if you’re old enough… 🙂

So, which dip will you make first to go with your Delimex Taquitos?

Pineapple Cilantro Salsa

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Ingredients

• 1 pineapple, cored and diced into small chunks
• 1 bunch of cilantro, rinsed and chopped
• 1/4 red onion, minced
• 1/4 cup pickled jalapenos, minced

Instructions

1. Combine all ingredients and chill until ready to serve. Best if made at least a few hours in advance!

 

Sriracha Queso

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Ingredients

• 2 tablespoons butter
• 1 bunch scallions, chopped
• 16 ounces Velveeta cheese, cubed
• 1 cup milk
• 1/3 - 1/2 cup Sriracha

Instructions

1. Melt the butter in heavy bottomed saucepan over medium heat. Add the whites of the green onion and saute a few minutes until soft.
2. Reduce the heat and add in Velveeta, milk and Sriracha. Cook on low, stirring often, until smooth. Stir in green onion greens and mix again. Serve immediately.

 

Kale Guacamole

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Ingredients

• Several handfuls of chopped kale, ribs removed
• 3 large or 5 small avocados, out of skin and pits removed
• 3 tablespoons lime juice
• 3 garlic cloves, minced
• 1/2 red onion, finely chopped
• 1 anaheim pepper, cored and chopped
• 1 bunch of cilantro, rinced and chopped
• 1 teaspoon salt

Instructions

1. In a food processor, add garlic, cilantro, anaheim, and the onion and pulse until finely chopped.
2. Next, add the flesh from the avocado along with the kale, salt and lime juice.
3. Pulse again until smooth.
4. Serve immediately - or - transfer to a bowl and smooth the top. Spray lightly with cooking spray and cover with syran wrap, pressing down on the surface of the guac. Store in the refrigerator for up to 3 days.