Cooltacosalad Recipes

Steps:

• Brown ground beef with onion until cooked.
• Add taco seasoning per directions on packet, let meat mixture cool.
• Combine lettuce, tomato, and cheese in large mixing/salad bowl, refrigerate until ready to serve.
• Prior to serving, crush doritos and add to lettuce mixture.
• Add meat mixture, stir.
• Toss entire salad with ranch dressing until well blended, serve cold.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

Steps:

• In a small pitcher, combine the seltzer, pear juice, cream of coconut and lime juice. Stir well. Pour into ice-filled glasses. Add 1/4 cup rum per drink, if desired.

Steps:

• Preheat oven to 400°F.
• In a medium skillet, brown ground beef over medium heat until no longer pink. Drain off excess fat. Add water and 1 tsp taco seasoning to the beef and simmer for 3 minutes. Remove from heat and set aside to cool slightly.
• Cut each pita into 8 wedges and place on baking sheet. Bake for about 7 minutes or until lightly browned.
• While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream and salsa in a small bowl. Mix well. Divide and spread this mixture evenly on 2 small plates.
• Spoon a portion of the beef over the sour cream mixture, and top each with half the lettuce, tomato and cheddar cheese.
• Place 8 baked pita wedges on each plate. Serve and enjoy!

Steps:

• Brown ground beef or chuck in skillet and drain. Add taco seasoning to meat and follow package directions to season meat. Place seasoned meat in ice box to chill for about 15 minutes.
• Meanwhile, shred lettuce and place in large bowl. Add tomatoes, olives, kidney beans, shredded cheese and toss together.
• While still in bag, crush entire bag of chips. Add chilled meat, 1/2 bag of crushed chips, and the entire bottle of Catalina dressing and toss.
• Chill for 15 minutes. Garnish with remaining 1/2 bag of crushed chips and serve.