Put some fiesta in your Friday with a Cinco de Mayo party!

Invite familia and amigos together to share in the authentic Mexican holiday – Cinco de Mayo! Celebrating with red, white and green flair, Cinco de Mayo marks the Battle of Puebla’s historic victory over the French on May 5, 1862. While Cinco de Mayo is not Mexico’s traditional Independence Day, it remains a festive holiday steeped in pride and tradition.

Create memorable recipes with warm, melted cheese and salsa, crunchy corn tacos, soft tortillas, aromatic seasonings, zesty salsas and diced green chiles. Bring these “las favoritas” recipes to life — and to your dinner table — to celebrate the country’s authentic flavors.

Mexican Steak Tacos

Makes 2 servings

1 (3 1/2 -ounce) bag boil-in-bag long grain rice

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon taco sauce

1 tablespoon salsa, any variety

1/4 teaspoon salt

1 pound sirloin steak

1 (15-ounce) can diced tomatoes

1 (4-ounce) can diced green chiles

4 taco shells

4 lime wedges

Sour cream (optional)

COOK: rice. Meanwhile, combine cumin, garlic powder, taco sauce, salsa and salt, and rub over both sides of steak.

SPRAY: broiler pan with cooking spray. Place steak on pan. Broil 4 minutes on each side or until desired degree of doneness. Cut steak into thin slices.

COMBINE: rice, tomatoes and chiles. Place mixture in shells.

TOP: rice mixture with beef slices. Squeeze juice from limes over beef. Top with sour cream, if desired.

Mexican Hash Brown Bake

Makes 12 servings (1 cup each)

1 (13-ounce) container salsa & cheese

1 ½ cups sour cream

1 (4-ounce) can diced green chiles or diced jalapeños

1 (30-ounce) package frozen shredded hash brown potatoes

2 taco shells, coarsely crushed

HEAT: oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray.

COMBINE: salsa & cheese, sour cream and chiles or peppers in large bowl; stir until blended. Gently stir in hash browns. Spoon mixture into baking dish.

SPRINKLE: with crushed taco shells.

BAKE: 45 to 50 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Tip: Make extra special by adding 2 sliced green onions or 2 slices crisp, crumbled bacon. Use light or reduced-fat sour cream if preferred.

Mexican Pasta Salad

Makes 8 servings ( 3/4 cup each)

3 cups (8 ounces) rotini pasta

1 (1.25-ounce) package taco seasoning mix

1/2 cup sour cream

1/4 cup water

1 tablespoon white vinegar

1 cup cherry tomato halves

1 (4-ounce) can diced green chiles

1/2 cup diced green bell pepper

1 (2.25-ounce) can sliced ripe olives, drained

2 green onions, sliced

2 taco shells, coarsely crushed

1/2 cup thick & chunky salsa

1/2 cup (2 ounces) shredded Cheddar cheese

COOK: rotini according to package directions (do not overcook); drain. Rinse with cold water until cooled; drain.

STIR: together taco seasoning mix, sour cream, water and vinegar in large bowl until blended. Stir in rotini, cherry tomatoes, green chiles, bell pepper, olives and green onions.

MICROWAVE: crushed taco shells on HIGH 30 to 45 seconds.

PLACE: pasta in serving bowl. Top with salsa, crushed taco shells and cheese just before serving.

Tip: Taste salad before adding toppings. Stir in a little water for creamier texture. Use light or reduced-fat sour cream if preferred.