Ingredients

Spicy Shrimp Pasta
• 1 pound shrimp (peeled and deveined)
• 2 jalapeños diced
• 1/2 onion diced
• 3 garlic cloves diced
• 1/2 cup roasted red pepper diced
• 2 Tb butter (divided)
• 1 1/2 cups heavy cream
• 1/2 cup reserved pasta water (Just take 1/2 cup out of the pot of water you cooked the pasta in right before you drain it.)
• 1 cup grated pepper jack cheese
• 1/2 cup fresh grated parmesan plus more for topping on pasta
• 2 Tb Spice mix (recipe below)
• Fettuccine cooked al dente
• kosher salt
• fresh chopped basil
Spice Mix
• 2 Tb chili powder
• 1 Tb paprika
• 1 Tb garlic powder
• 1 Tb onion powder
• 1 Tb thyme
• 1/2 tsp kosher salt

Instructions

For the Pasta
1. Cook pasta according to package directions. Make sure you salt the water-- 2 Tb of kosher salt will do the trick. Reserve 1/2 cup of the water before draining the pasta and set aside.
For the Sauce
2. In a large saucepan, saute onion, garlic, jalapeño and roasted red pepper in 1 Tb butter on medium heat until soft, about 7 minutes. Add heavy cream, 1/2 cup of reserved pasta water and 1 Tb of the spice mix, stir to combine. Bring to a boil, then turn down heat to low and stir while sauce thickens, another 5-7 minutes.
3. Add 1 cup of pepper jack and 1/2 cup of parmesan to sauce and stir to combine. Let the cheese melt into the sauce while you cook your shrimp.
For the shrimp
4. Sprinkle 1 Tb of spice mix on shrimp until coated (you may want a little more) and heat up a frying pan with 1 Tb butter and 1 Tb olive oil until butter gets bubbly. Add shrimp and do not move them around in the pan. Set your timer for 3 minutes exactly and then flip the shrimp over. Set timer again for 2 minutes and those babies are done! In my experience, the 3/2 minute timer trick will guarantee you never overcook them.
5. Stir the drained fettuccine into the sauce. Plate up the pasta and top with shrimp, fresh basil and a few more pinches of parmesan.

Ingredients

Layer 1:
• Flour or corn tortillas
Layer 2:
• 1 to 1.5 pounds ground beef or chuck
Spice Seasoning:
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
Layer 3: Black Beans
• 1 can black beans (drained)
• 2 garlic cloves diced
• 1/2 onion diced
• 1/2 tsp kosher salt
• 1/2 tsp chili powder
• 1 tsp olive oil
• 1 Tb fresh cilantro
• Layer 4: Roasted jalapeño corn
• 1 can of corn (drained) or 4 ears with kernels cut off
• 1 jalapeño diced (I keep the seeds for some added heat)
• 1 Tb Mexican crema or cream cheese
• 1 Tb olive oil
• Layer 5: Tater Tots
• 1/2 bag of Tater tots
• Layer 6: Cheeeeeeeese (your fave Mexican cheese combo)
• Cilantro for Garnish

Instructions

Layer 1: Flour or corn tortillas
1. Line a casserole dish with tortillas and bake until crisped up slightly, for 5 minutes at 425.
Layer 2: Taco Meat
2. Brown beef and drain. Add spice mix and 1/2 cup of water. Simmer until combined, about 5 minutes on medium heat.
Layer 3: Black Beans
3. Saute diced garlic and onion in olive oil on medium heat until soft, 5-7 minutes. Add chili powder, salt and cilantro.
Layer 4: Roasted jalapeño corn
4. Saute corn and jalapeño in olive oil on medium high heat until corn starts to brown slightly, 5-7 minutes. Turn heat down and add crema or cream cheese and stir to combine and melt.
Layer 5: Tater Tots
5. Lay out half the bag on a cookie sheet and cook for 20-25 minutes at 425.
Layer 6: Cheeeeeeeese
6. Once you've put the layers together and topped the cheese on the tots, broil for 2-3 minutes until cheese melts and browns slightly...Garnish with more fresh cilantro.