1200 Zesty Recipes

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

Screaming Sphincter Habañero Cheesy Taco Stuffed Pasta Shells

Store Peppers - Tuesday, June 19, 2018

  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 1 14.5 oz can of (low sodium) diced tomatoes with juice
  • 1 1/2 cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
  • 1 package (8 ounces) cream cheese, cubed
  1. Preheat oven to 350 degrees.
  2. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
  3. Brown ground beef and onion in a large pan until no pink remains.
  4. Add in undrained tomatoes, taco seasoning, 3/4 cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
  5. Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Placeinto a casserole dish.
  6. Top with Screaming Sphincter Habañero Salsa . Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.

The Shizzle Jamaican Jerk Steak Tacos Recipe

Christina Toomey - Tuesday, June 12, 2018


  • 2 tbsp. The Shizzle Original Recipe Jerk Marinade
  • 1/4 c. plus 2 tbsp. canola oil, divided
  • 1 1/2 lb. flank or skirt steak
  • 10 small (taco-sized) flour tortillas
  • 1 c. diced pineapple
  • 1/2 c. diced onion
  • 1/4 c. freshly chopped cilantro
  • Juice of ½ lime, plus lime wedges for serving
  • 1/4 tsp. kosher salt
  • 1 avocado, sliced
  • Crumbled cotija cheese, for serving (optional)
  1. In a small bowl, whisk together The Shizzle Original Recipe Jerk Marinade and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
  2. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
  3. In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
  4. Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

Gator Hammock Chicken Taco Campfire Foil Pack Recipe

Christina Toomey - Sunday, May 20, 2018


  • 4 boneless, skinless chicken breasts (about 1-1/2 pounds total or 6 ounces each)
  • 1 (15-ounce) can black beans, rinsed and well drained*
  • 1 (14.5-ounce) can fire roasted tomatoes or diced tomatoes with green chilies, well drained
  • 2 cups corn, frozen (no need to thaw; may use fresh in season)
  • 1/4 cup Gator Hammock Hot Gator Sauce
  • 1 packet taco seasoning mix**
  • 1/2 cup shredded Mexican blend or sharp cheddar cheese
  • Optional for serving: cooked rice; chopped avocado or guacamole; tortilla chips, Gator Hammock Hot Gator Sauce; salsa; sour cream
  1. Mix the drained beans, tomatoes, and corn in a large bowl. Sprinkle with the Gator Hammock Hot Gator Sauce & taco seasoning, and toss to evenly distribute.
  2. Tear 4 pieces of foil that are roughly 12” x 18”. Spray or lightly oil them, and set aside. Cut the chicken into bite-size pieces, and evenly distribute the pieces in an even layer in the center of the four pieces of prepared foil (on the side you sprayed).
  3. Spoon 1/4 of the bean mixture over each pile of chicken. Bring the long sides of the foil together, and fold them at the top. Then bring the short sides together and fold again. Avoid folding the packets too tightly; you want a little air space at the top of each packet. You do, however, want a tight seal to keep in the juices.
  4. Cook in the hot coals of a campfire until the chicken is opaque , around 40 minutes.

Mountain Man Grilled Spicy Shrimp Taco

Christina Toomey - Tuesday, May 15, 2018


  • Shrimp Marinade:
  • 1 1/2 cups lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon mayonnaise
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • Red Slaw:
  • 1/2 head red cabbage, shredded, or more to taste
  • 2 bunches scallions, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 1 small bunch cilantro, chopped
  • 20 (8 inch) corn tortilla
  • 1 Bottle of Mountain Man Chipotle Hot Sauce


  1. Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
  2. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
  3. Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
  4. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
  5. Preheat an outdoor grill for medium heat and lightly oil the grate.
  6. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with Mountain Man Chipotle Hot Sauce and the Slaw.

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