Acapulco Cliff Hanger Recipes

ACAPULCO DELIGHT

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.

CLIFF HANGER COCKTAIL

Steps:

• Pour alcohol over ice in a glass, top up with lemonade.

ACAPULCO CLIFF HANGER

Steps:

• Make the simple syrup: combine water and sugar in a sauce pan; stir to mix; place over med-high heat to dissolve; as soon as the syrup comes to a rolling boil and is completely clear, remove from heat.
• Add in the lemons (keep them submerged by placing a plate on top of them during the infusing process); cover and let steep for 30-40 minutes.
• Pour the syrup through a fine sieve, pressing down firmly on the lemons to extract all the juice into the syrup; store in a covered container in the refrigerator for up to 1 month.
• Make the drink: puree the watermelon in the blender; strain, for about 1/3 cup puree.
• In a tall mixing glass, combine the watermelon puree, tequila, lemon simple syrup, lime juice, and Cointreau; stir to mix.
• Moisten the rim of the serving glass with a lime wedge and press the rim into spiced salt (combine 1 teaspoon kosher salt, a generous pinch of cayenne pepper, and a small pinch of ground ginger); fill glass with ice.
• Strain the puree mixture into the cocktail glass; top with a splash of soda water or ginger ale, if you wish.
• Squeeze the lime wedge on top; garnish with small cubes watermelon.