Does any 1 no any spicy Mexican food?

Answer 1

Spicy Mexican Torte
Serving Size : 8

8 ounces chorizo sausage, casings removed
1 cup chopped onions
2 Clove Garlic,finely chopped
1 can (4 ounces) chopped green -- Chilis, drained
8 teaspoons Flour tortillas*
2 cups shredded Monterey Jack or a Mexican Blend
1 can (16 ounces) refried beans
1 jar (7 ounces) roasted red peppers, drained







Cook sausage, onions and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is done; drain. Stir in green chilies; set aside. Heat oven to 400°. Grease pie plate, 10 X 1 1/2 inches.
Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese.
Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese. Cover and bake 40 minutes. Uncover and bake 15 minutes or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream or Guacamole if desired. Serves 8.

*you may substitute: 16 Six-inch corn tortillas for Flour tortillas. overlap 4 Tortillas for each layer.

Answer 2

May I suggest anything that calls for habanero peppers will be good and spicy. just google search for Mexican recipes and look for what you want there.

Answer 3

Sunday suprise

INGREDIENTS:
1 pound pinto beans, boiled according to package directions
2 cubes beef bouillon
water to cover
1 1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
10 (6 inch) corn tortillas
3 cups shredded Mexican-style cheese

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DIRECTIONS:
In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.
In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.
Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.

Beef nacho cassorole

INGREDIENTS:
1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Beer lime grilled chicken

INGREDIENTS:
4 skinless, boneless chicken breast halves
1 limes, juiced
1 (12 ounce) bottle pale ale style beer
1 teaspoon honey
salt and pepper to taste
3 tablespoons chopped cilantro

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DIRECTIONS:
Preheat an outdoor grill for medium heat. When grill is ready, brush the grate lightly with oil.
In a shallow bowl, mix together the lime juice, beer, honey, cilantro, salt and pepper. Place chicken into the sauce, cover, and marinate for about 30 minutes.
Remove chicken breasts from marinade, and place on the grill. Grill for about 8 minutes on each side, or until juices run clear, and the internal temperature of the meat has reached 175 degrees F (80 degrees C). Discard leftover marinade.

Chicken Souiza Cornbread Bake

INGREDIENTS:
1/2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix

2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Hoped these help!