1 1/2 oz premium tequila 1 teaspoon hot chile sauce 1 teaspoon lime juice 1 dash onion powder 1 lime wedge kosher salt 1 jalapeño ring
Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeño ring.
Follow the shot with the lime wedge.
Traditional Mexican flavors highlight your favorite premium tequila in this spicy shot. Enjoy!!
Ice for shaker 6 oz. tequila 1 cup (8 oz) orange juice 1 oz fresh lime juice finely grated rind from 1/2 of a lime sugar 5 strawberries or orange wedge
Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each glass and dip the rim in a small plateful of sugar.
In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20 seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish each glass with a strawberry (optional to use an orange slice to garnish)
1 pound ground beef 1/2 cup chopped green pepper 1/2 cup chopped onion 2/3 cup water 1 envelope taco seasoning 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained 6 flour tortillas (8 inches) 1 can (16 ounces) refried beans 3 cups (12 ounces) shredded Mexican cheese blend
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
1/4 cup chopped onion 1/4 cup chopped green pepper 1 teaspoon canola oil 1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/8 teaspoon baking powder 1/8 teaspoon ground cumin 1 eggs, lightly beaten 1/4 cup 2% milk 1 cup frozen corn, thawed 1 tablespoon diced pimientos 1/2 cup salsa
In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.
Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.
1 medium sweet yellow pepper, chopped 1 cup finely chopped onion 2 garlic cloves, minced 1 teaspoon canola oil 2 medium tomatoes, chopped 1 cup frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1/4 teaspoon pepper 1/8 teaspoon salt 10 flour tortillas (6 inches) 1 cup (4 ounces) shredded reduced-fat cheddar cheese
In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain.
Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.
Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.