[LEFT BOTTOM]
Celebrate Cinco de Mayo
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Frozen Margarita Pie
Prep Time: 15 minutes / Start to Finish: 4 hours
Makes: 8 servings
Crust
10 Ortega Yellow Corn Taco Shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar
Filling
1 can (14 ounces) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 tablespoons orange juice
1 drop green food coloring
1 cup whipping cream
Lime curls (optional)
Prep Time: 15 minutes / Start to Finish: 4 hours
Makes: 8 servings
Crust
10 Ortega Yellow Corn Taco Shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar
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Filling
1 can (14 ounces) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 tablespoons orange juice
1 drop green food coloring
1 cup whipping cream
Lime curls (optional)
Place taco shells in food processor and pulse until evenly ground.
Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.
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