1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Chef Fartenburn’s Chimichangas

Store Peppers - Thursday, September 20, 2018

Ingredients:
6 (12- to 14-inch) flour tortillas 1 pound ground beef (hamburger) 1 medium onion, chopped 1/2 cup Chef Fartenburn's Gourmet Hot Sauce Salt and black pepper to taste Vegetable oil 2 cups shredded Cheddar cheese 2 cups shredded iceberg lettuce 2 cups chopped green onions Chopped tomatoes (optional) Guacamole (optional) Sliced black olives (optional)
Instructions:
Preheat oven to 350 degrees F.
Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla. In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan. Add onion, Chef Fartenburn's Gourmet Hot Sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce. In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F. Fry the chimichangas (1 or 2 at a time), approximately 3 minutes or until golden brown. Remove from oil, drain, and place on serving plates.
Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer. Makes 6 Chimichangas.
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EB’S Zucchini Salsa Taco Salad

Christina Toomey - Tuesday, September 18, 2018

Ingredients

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 (14.5 ounce) package nacho-flavor tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1/2 (15 ounce) can kidney beans, drained
  • 1/2 cup ranch-style salad dressing
  • chopped tomato
  • chopped lettuce
  • chopped green onion
  • 2 tablespoons of EB’S Zucchini Salsa

Directions

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat Top with EB’S Zucchini Salsa.

SoCal Guac Sauce Hot Avocado Spaghetti Tacos

Store Peppers - Tuesday, September 11, 2018

Ingredients
5 oz uncooked spaghetti, broken in half
1 lb lean (at least 80%) ground beef
1 package taco seasoning mix
1/2 cup water
1 1/4 cups tomato pasta sauce
1 box (4.7 oz) taco shells (10 shells)
1 medium tomato, chopped (3/4 cup), if desired
2 tablespoons shredded Parmesan cheese
Steps
  • 1 Cook spaghetti as directed on package; drain.
  • 2 Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
  • 3 Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato , Parmesan cheese and SoCal Guac Sauce Hot Avocado Hot Sauce.
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Smokin Racha Tomato Taco’s

Christina Toomey - Tuesday, September 04, 2018

 

INGREDIENTS
1 tbsp.extra-virgin olive oil
3/4 lb.ground beef
1 medium onion, chopped
1 (1-oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c.shredded Mexican cheese blend
1/2 c.shredded iceberg lettuce
1/4 c.sour cream
1 teaspoon of Smokin Racha Hot Sauce


DIRECTIONS
  1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning and Smokin Racha Hot Sauce. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
  2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
  3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream top with Smokin Racha Hot Sauce if Desired before serving

 



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