I'm looking for a spicy recipe for dinner tonight. Any suggestions?

Answer 1

Taco casserole -
Brown 2 lbs ground beef with 2 pkgs hot taco seasoning. Spread out in bottom of casserole dish. Top with hot salsa, then sour cream, then shredded cheese. Spread out corn chips (like restaurant style Tostitos), then top that with more salsa and cheese. Bake for 45 minutes or until good and bubbly at 350. Good stuff!!!

Answer 2

Taco Bell Recipes

Tacos

If you don't think that packet of "Taco Bell" spices you buy in the grocery stores makes meat that tastes like the stuff they use at the giant Mexican food chain, you'd be correct. If you want to clone it right you're going to have to whip up the taco meat from scratch using this original TSR recipe. Once you've prepped your meat, these steps will help you build your tacos the Taco Bell way, without any pesky talking Chihuahuas running through the kitchen. Check out the streaming video, and Todd will show you how it's done while you follow along with the recipe. Now all you need is some hot sauce to top 'em off, right? Be here next week to clone Taco Bell's tastiest (and hottest) hot sauce.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 taco shells
2 cups shredded lettuce
1 cup shredded cheddar cheese



1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
3. Heat up the taco shells in a 375 degree oven for about 5 minutes.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into a warm shell. Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately.
Makes 12 tacos.

Seasoning Mix

This one is exciting, amigos! It's TSR's first original clone recipe with an instant streaming
video demonstration. Now you can be whisked to the secret underground test kitchen as Todd
Wilbur explains the clone recipes for you right here on the recipe page so that you can easily
follow along. Pretty cool, huh? Just be sure you have at least a 56K modem connection and
get the Windows Media Player from the menu page. This is a simple recipe to clone the
contents of the seasoning packet which bears the Taco Bell logo found in practically all the
grocery stores these days. You probably expect the seasoning mix will make meat that tastes
exactly like the stuff you get at the big chain. Well, uh, nope. It's more like the popular
Lawry's seasoning mix, which still makes good spiced ground meat, and works great for a
tasty bunch of tacos. But if it's the mushy, grey meat that high school kids across the country
are now packing into tacos and burritos as they work diligently at America's largest taco joint
to pay off the used Pacer, you'll want to be back next week.

2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bullion cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder

1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions
as on the original package:

"1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil;
reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells
or tortillas and let everyone PILE ON THE FUN!"

Makes 12 tacos.

Answer 3

well...there's a lot of different spicy food but if you want some spicy indian food..here's ur answer...


Indian Curry Chicken

Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Directions

* Mix the tomato sauce, yogurt and water and set aside.
* Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
* Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
* Add the garlic and ginger paste and the turmeric.
* Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.

Answer 4

HOT AND SPICY FAJITAS

2 tablespoons olive oil
1 white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 button mushrooms, sliced
6 green onions, sliced
1 carrot, cut into julienne strips
salt
black pepper
soy sauce
1/2 pound chicken breast strips
1/2 pound skirt steak
1/2 pound shrimp, peeled and de-veined
1/2 pound cajun sausage
assorted chiles (recommended: habanero, pasilla, anaheim, jalapeno), roasted
1 lime, juiced
guacamole, recipe follows
salsa, recipe follows

In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve. Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the guacamole and salsa.


Guacamole:

4 avocados, mashed
1 tomato, diced
1 white onion, diced
2 teaspoons finely chopped cilantro leaves
1 lime, juiced
2 teaspoons finely grated Parmesan
1 teaspoon hot sauce
Salt
Pepper

Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.

Salsa:

4 tomatoes
2 white onions
2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno)roasted
Olive oil
Black pepper
Chili powder
1 lime, juiced
1 tablespoon chopped cilantro
Cumin
Garlic salt

Preheat a grill to high. Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.

Answer 5

chili

If spicy is not your thing, you can leave the habanero out but I think it gives it a nice warm and fuzzy feeling. Add beef broth or beer instead of water, add beans if you want variation. I will recommend you use rib eye for this recipe. The rib eye adds texture and taste to this chili. The spice mix can be used in any chili recipe.

Ingredients:
2 pounds ground beef
1 pound rib eye steak -- 1/2 inch cubes
2 cups water or beef broth
1/2 large red onions -- chopped
1 each red bell pepper -- roasted and peeled
2 each green bell pepper
1 bunch cilantro -- chopped
2 cans diced tomatoes -- discard juice
2 tbs. tomato paste
Spice Mix:
4 tablespoons chili powder
1 tablespoon paprika
2 tablespoons masa harina (corn flour, not corn meal but corn flour)
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon cumin
1 each dried habanero -- chopped fine
1 teaspoon cayenne pepper
Preparations:
Roast peppers over flame until black. Remove skins with paper towels. Remove stems and seeds and cut into 1 inch pieces.

Chop red onions and cilantro.

Spice Mix:

Combine chili powder, paprika, masa harina, salt, garlic powder, sugar, cumin, habanero and cayenne pepper.

Over high heat, brown ground beef and steak. While browning add onion and peppers. Drain any juice. Add remaining ingredients and mix well. Allow to come to a boil and reduce heat to low. Cook for at least 40 minutes. Stir often. It is better to prepare this recipe a day ahead. This allows the flavors to join.

Answer 6

SPICY MEXICAN RICE

In large pan with tight fitting lid, heat on high heat (until begins to smoke) : 1 c. white rice, not quick cooking 1 purple onion, diced 1 red potato, diced 2 carrots, sliced into sm. pieces

Add rice to oil until toasted (about 2 minutes). Add and saute onion, potato, and carrots until onions are translucent.

Add:

Water to equal 3 c.
3/4 c. frozen (thawed) peas
2 tsp. Mexican oregano
1 tsp. cumin, ground
2 tsp. chili powder
1 tsp. garlic powder or 1 clove fresh, minced
1 cube bouillon, chicken or beef


GOOD AND SPICY MEATBALLS

2 c. corn flakes (crushed) or 1/2 c. corn flake crumbs
1 lb. ground beef
2 tbsp. catsup
2/3 c. nonfat dry milk
1 tsp. salt
1/8 tsp. pepper
1 egg
1/4 c. grated onion
1/4 c. water

Place all ingredients in mixing bowl and mix thoroughly. Shape into 48-50 meatballs using level measuring tablespoon. Place in single layer in foil-lined shallow baking pan. Bake at 400 degrees about 12 minutes or until browned. Meanwhile, make Spicy Sauce. Add meatballs to sauce. Serve as a main dish with rice.

SPICY SAUCE:

2 tbsp. pickle relish
1/4 c. catsup
1 (8 oz.) can (1 c.) tomato sauce
2 tbsp. chopped onion
2 tbsp. brown sugar
1/8 tsp. pepper
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1/4 c. water

Combine ingredients in 3-quart saucepan. Simmer over moderate heat about 15 minutes, stirring frequently. Add meatballs and keep hot until serving time. (I like lots of sauce, so usually make 1 1/2 to 2 times this amount. Also I usually don't have pickle relish, so eliminate that--it's good either way.) Makes 6 servings.

Answer 7

Sausage and Chicken Jambalaya. Get some zatarain's jambalaya mix, add some sliced Hillshire farm smoked sausage and some shredded chicken, kick it up a bit with some extra cayenne pepper and voila, Spicy Jamabalaya.

Answer 8

I 2nd the Zatarain's Jambalaya mix but with chicken. The susage makes it way too oily for me. Use 2 cubed boneless skinnless chicken breasts. If it isn't spicy enough, toss in a little Tabasco!!

Answer 9

try chilli pepper chicken at this link - very spicy

http://www.ndtvcooks.com/recipes/showrecipes.asp?id=1777

Answer 10

chilli using hot sauce and red pepper or spaghetti