Don't forget the guacamole! That's my favorite Mexican food.
Here's a good cheese ball that will also be a tasty treat for your guests:
Fiesta Cheese Ball
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce (I use Louisiana Hot Sauce)
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
4 ounces Velveeta cheese
Preheat over to 300 degrees F.
Place pecans on a small baking sheet and toast in oven for 15 to 20
minutes. Remove from oven and toss with 2 tablespoons taco seasoning;
set aside.
In a large bowl of an electric mixer, beat cream cheese, remaining taco
seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno,
onion, bell pepper, Velveeta and Colby-Jack cheese. Stir to combine. Using a
rubber spatula, shape cheese into a large ball. (I make 2 small ones or a log).
Place a large sheet of plastic wrap on counter top, sprinkle reserved
seasoned nuts over plastic. Roll cheese ball in nuts, coating entire
outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in additional
layer of plastic wrap to seal. Place cheese ball on a plate and
refrigerate several hours until firm.