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Food and Drinks for Cinco De Mayo

April 29, 2022


Erin Schrader

Cheers to Cinco De Mayo! I love a taco and marg night, and this is the perfect reason do enjoy just that! If you’re heading out to your local eatery, then have a spicy one for me! And if you’re hosting at home, then read on – we’ve got the food and drinks covered!

Let’s Eat!

Late Night Sheet Pan Nachos

Late Night Sheet Pan Nachos

Throw together these nachos for a midnight snack you will crave every night!

Prep Time 5 minutes


  • 1 bag tortilla chips
  • 1-2 cups shredded colby jack cheese
  • 1 cup leftover taco meat
  • 1 can sliced black olives
  • pickled jalapeños optional
  • 1 tomato diced
  • ½ cup sour cream
  • 3 T milk
  • sriracha optional
  • green onion sliced


  1. Preheat oven to 350.

  2. Line a sheet pan with tortilla chips.

  3. Top the chips with the beef, cheese and olives and bake for 5-6 minutes until the cheese is melted.

  4. Mix together the sour cream and milk.

  5. Top the nachos with tomatoes and jalapeños.

  6. Drizzle with the sour cream mixture and sriracha, and top with the green onion.

Easy & Delicious Slow Cooker Tacos

Easy And Delicious Slow Cooker Tacos


  • 4-5 boneless skinless chicken breasts
  • 1 packet Ranch seasoning
  • 1 packet low sodium taco seasoning
  • 2 cups chicken broth


  1. Place all ingredients into slow cooker and cook on low for 4-6 hours

  2. Once fully cooked, shred the chicken by hand or with a mixer. Let sit and allow the chicken to soak up the excess juice.

  3. Fill up your shells with the chicken and top off with all of your favorite taco fixings – lettuce, cheese, sour cream, pico de gallo, avocado, etc. Enjoy!

The Best Homemade Salsa

The Best Homemade Salsa


  • 4 Tomatoes, quartered
  • 1 Red onion, peeled and quartered
  • 3 Garlic cloves, peeled
  • 3 Jalapeños, seeded
  • 1/3 cup Fresh Cilantro
  • 3 Tbsp Lime Juice
  • 2 tsp Cumin
  • 2 tsp Sugar
  • 1 1/2 tsp Salt
  • 15 oz Crushed Tomatoes
  • 4.5 oz Diced Green Chiles


  1. Add the tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar, and salt in your food processor. Pulse until the contents are fine and well blended.

  2. Pour in the crushed tomatoes and green chiles. Pulse until mostly smooth. Taste and add more cumin and sugar if desired. Refrigerate until ready to serve. Enjoy!

Build Your Own Taco Board

Get all the details in this post!

Homemade Burrito Bowls

Get all of the details in this post!

Four Margaritas We Love

Erin’s Frozen Margarita

Erin made hers in this Margaritaville machine, but you could also use a blender! Just add in some ice!

  • 8 fl oz Gold Tequila
  • 4 fl oz Triple Sec 
  • 2 fl oz Lime Juice 
  • 2 fl oz Orange Juice
  • 6 fl oz Margarita Mix 

Blend away to your hearts content!

Katy’s Spicy Margarita

  • 2 oz. Tequila 
  • ½ oz. Triple Sec 
  • 1 Whole Lime
  • ¼ Jalapeno sliced

Shake it up and enjoy! If it’s tasting a little strong, add more lime juice!

Claire’s Classic Margarita

  • 2 oz. Tequila [we love Maestro Dobel Silver Tequila]
  • .75 oz. Triple Sec [Lazzaroni Triplo is our fav] 
  • 1 oz. Agave Syrup [or .5 agave, .5 water]
  • 1.25 oz. Lime juice [fresh is always best!]

Mix to taste! If it’s slightly on the strong side, do less tequila [1.75 oz.] and more lime [1.5 oz.]! Cheers!

Sweet Heat – Spicy Mezcal Margarita

  • 3 parts coconut milk [we like canned best]
  • 2 parts pineapple juice
  • 1 part lime juice
  • 1 part simple syrup
  • 1 part mezcal
  • 1 jalapeño [sliced]
  • chipotle chili powder for rim [optional]


  1. Stir together the coconut milk, pineapple juice, lime juice, simple syrup and mezcal.
  2. If you would like the chili rim, wet the rim with lime juice and dip into chili powder in a bowl.
  3. Pour the mixed beverage into the glass over ice.
  4. Add a slice of jalepeño and enjoy!

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