Lisa Moore

Taco Pasta Salad

7:48 AM


Taco Pasta Salad

2 cups uncooked spiral pasta

1 pound ground beef

1 envelope taco seasoning

3 cups shredded lettuce

2 cups halved cherry tomatoes

1 cup shredded cheddar cheese

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup Catalina salad dressing

Tortilla chips


Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve topped with crushed tortilla chips.

Chili

Cornbread Chili Dip

8:24 AM



Cornbread Chili Dip

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.



Cheese

Dill Pickle Pasta Salad

8:30 AM




Dill Pickle Pasta Salad

1/2 lb dry shell pasta (about 3 cups)
3/4 cup sliced pickles
2/3 cup cheddar cheese diced
3 tablespoons finely diced white onion
2 tablespoons fresh dill
1/2 cup pickle juice

Dressing 
2/3 cup mayonnaise
1/3 cup sour cream
1/8 tsp cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Boil pasta al dente according to package directions. Run under cold water to stop cooking. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.