Throw the best fiesta around this Cinco de Mayo.

This Mexican holiday, which naturally falls each year on May 5, is a celebration of the day Mexico defeated the French army. It's also the perfect time to enjoy some of the delicious food inspired by that country's cuisine.QVC's resident foodie and best-selling cookbook author David Venable has the most flavorful Mexican recipes around to celebrate.Here are some of his favorite finger foods perfect for this year's fiesta."Don't have time to make homemade empanadas on Cinco de Mayo?" asks Venable. "You can make these up to a month in advance and keep them frozen. Fry them just after your guests arrive so they're hot and fresh."Beef and Cheese EmpanadasYields 81 pound ground beef1/2 medium onion, diced2 tablespoons olive oil1/2 green bell pepper, diced3 garlic cloves, crushedcup fresh cilantro, choppedcup green olives, sliced1 teaspoon oregano1-1/2 teaspoon cumin1 tablespoon tomato paste-1/2 jalapeño, minced (optional)1 cup combination Monterey Jack and cheddar cheese, shredded1 box pie dough1 cup vegetable oil for fryingSalt and pepper, to tasteBrown the ground beef and onion in the olive oil. Drain the excess grease. Add all the ingredients, except for the cheese, and cook for an additional 10 minutes, stirring occasionally. Let the mixture cool. Roll out the pie dough on a lightly floured surface and create 4-inch circles. Place 1 teaspoon of the filling on half of each circle and top with the cheese. Brush the edges of the circle with water and fold it over the filling to make half-moon shapes. Seal by pressing the edges with the tines of a fork.Place in freezer for approximately 30 minutes. Preheat the vegetable oil in a deep fryer or frying pan at a medium temperature. Deep fry for about 5 minutes on each side, and then drain on a paper-towel lined plate. Press another layer of paper towels over the top. Serve hot."Store-bought rotisserie chicken is perfect for this recipe," says Venable. "If you're expecting vegetarian guests, omit the chicken and add red beans, corn and/or a diced, sautéed red pepper."Quick & Easy Queso DipServes 81 pound pasteurized processed cheese product, cut into 1/2-inch pieces1 (10-ounce) can diced tomatoes with green chilies1-1/2 cups shredded, cooked chicken1 (15.5-ounce) can black beans, drained and rinsed well2 tablespoons chopped fresh cilantroAdd the cheese product, tomatoes with chilies, and the chicken to a medium-size saucepan set over medium-low heat. Meanwhile, mash half of the black beans with a fork in a small bowl. Place the whole beans and mashed beans into the saucepan. Heat the entire mixture through until all the cheese has melted, stirring often. Stir in the cilantro. Serve."You can make this recipe a few hours in advance as long as you keep the avocado pits in the bowl," says Venable. "Refrigerating also helps stave off browning, as does putting plastic wrap directly onto the surface."Tomatillo GuacamoleServes 8-104 large tomatillos, peeled, halved, and chopped3 ripe avocados, peeled, pitted, and quartered1- cup loosely packed fresh cilantro, stems removed4 jalapeños, seeded and halved2 garlic cloves, peeled1- teaspoon salt1/2 teaspoon ground black pepper3 tablespoon fresh lime juicePlace the diced tomatillos, avocados, cilantro, jalapeños, garlic, salt, pepper, and lime juice into a food processor, in the order listed. Mix until all ingredients are fully combined and the guacamole is smooth and creamy. Refrigerate until ready to serve."While certainly appetizer-sized, these hors d'oeuvres are much easier to eat with a fork," says Venable. "Individually plate them and have forks within reach so guests can grab a cup and go."Vegetarian Taco CupsYields 121/2 cup sour cream1 tablespoon, plus 1 teaspoon whole milkteaspoon salt12 small flour tortillas (small taco size)2 (15.5-ounce) cans low sodium black beans, drained and rinsed1- cups jarred salsa3 cups shredded romaine lettuce2 large vine-ripe tomatoes, choppedcup shredded Colby Jack cheese1 (16-ounce) container guacamole12 cilantro leaves, to garnishPreheat the oven to 350°F. Lightly coat 2 (6-cup) Texas-size muffin pans with oil spray and set aside. Whisk together the sour cream, milk, and salt in a small bowl until smooth and refrigerate until needed. Place a flour tortilla into each muffin cup. Press down and to the sides, carefully folding back the tortilla edges to form a cup and leaving an opening in the center for the filling.Bake on the middle rack of the oven until golden brown, about 12-15 minutes. Remove from the oven and let the cups cool completely.While the cups are baking, place the salsa and black beans into a medium-size saucepan and cook over medium-low heat for 6-8 minutes, stirring occasionally. Remove the pot from the stove and set aside.To assemble the cups, divide the lettuce, chopped tomatoes, cooked black beans, and cheese evenly among the baked tortilla cups. Top each cup with 2-3 tablespoons of the guacamole. Drizzle each cup with the sour cream mixture and garnish each with a cilantro leaf.As program host of QVC's popular cooking and dining show "In the Kitchen with David," Venable offers a diverse and unique viewership experience with features such as product information, cooking demonstrations, on-air guests, celebrity appearances and live viewer interaction. Venable is the author of the 2012 best-selling cookbook "In the Kitchen with David: QVC's Resident Foodie Presents Comfort Foods That Take You Home." He also released a second cookbook, "Back Around the Table: An 'In the Kitchen with David' Cookbook from QVC's Resident Foodie" in October 2014.Tune in to "In the Kitchen with David" on QVC Wednesdays at 8 p.m. and Sundays at noon and visit QVC.com/ITKWD for Venable's recipes and blog posts.Follow him on Twitter @DavidVenableQVC, Facebook at David Venable QVC, Pinterest at David Venable QVC and Instagram at David Venable QVC.