Type what you have

Ingredients

• ✓ iceberg lettuce
• stir-fry sauce
• sherry
• cornstarch
• ground pork
• onion
• garlic
• cilantro leaves
• sesame oil

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ iceberg lettuce
• water
• white rice
• vegetable oil
• ground pork
• green onion
• garlic
• firm tofu
• carrot
• hoisin sauce
• soy sauce
• sesame oil
• hot chile paste

Instructions

1. 1 In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. 2 Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. 3 To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

By SMACPRODUCTIONS

Ingredients

• ✓ iceberg lettuce
• chicken breast
• teriyaki marinade
• green onion
• salt
• pepper
• sugar
• rice vinegar
• olive oil
• wonton wrapper
• oil
• water chestnut
• sesame seed
• almond
• mandarin orange segment

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

By Penny Allen

Ingredients

• ✓ iceberg lettuce
• ground chicken
• red bell pepper
• soy sauce
• rice wine vinegar
• ginger
• hot pepper sauce
• sesame oil
• peanut butter
• water
• soy sauce
• hot pepper sauce
• carrot
• green onion
• cilantro

Instructions

1. 1 Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
2. 2 Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
3. 3 Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
4. 4 Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

By tierncooks

Ingredients

• ✓ iceberg lettuce
• red chile paste
• garlic
• green onion
• mushroom
• water chestnut
• ground pork
• peanut oil
• rice vinegar
• brown sugar
• soy sauce
• water
• mustard
• sesame oil
• lemon juice
• ketchup
• rice vinegar
• soy sauce
• white sugar
• water

Instructions

1. 1 Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
2. 2 Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
3. 3 Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
4. 4 Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
5. 5 Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
6. 6 Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

By Amy Lawler

Ingredients

• ✓ iceberg lettuce
• red apple
• red grape
• galia melon
• pomegranate seed
• greek yogurt
• orange juice concentrate

Instructions

1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Ingredients

• ✓ iceberg lettuce
• bacon
• flour tortilla
• cheddar cheese
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. 2 Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

By Karen

Ingredients

• ✓ iceberg lettuce
• radish
• salt
• rapeseed oil
• cider vinegar
• lemon juice
• apple juice
• white sugar

Instructions

1. 1 Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

By Lena

Ingredients

• ✓ iceberg lettuce
• lemon
• lime
• chicken breast
• lemon pepper seasoning
• carrot
• tomato
• cucumber
• green onion

Instructions

1. 1 Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
2. 2 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
4. 4 Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
6. 6 Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

By REDNECKGRL

Ingredients

• ✓ iceberg lettuce
• buttery spread
• fajita seasoning
• onion
• garlic
• red bell pepper
• steak
• cremini mushroom

Instructions

1. 1 Melt buttery spread in a large skillet. Add fajita seasoning and stir until thoroughly mixed. Add onion and garlic; cook and stir for 2 minutes. Add red pepper and cook for 2 minutes more. Stir in steak and mushrooms. Cook until steak is no longer red but still juicy, about 2 minutes. Remove from heat and let stand for 5 minutes.
2. 2 Serve warm in lettuce cups.

By SerenaBloom

Ingredients

• ✓ iceberg lettuce
• salad dressing
• white sugar
• baby pea
• green pepper
• cheddar cheese
• bacon bit

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Ingredients

• ✓ iceberg lettuce
• mayonnaise
• thousand island dressing
• bacon
• ground chuck
• salt
• black pepper
• butter
• egg
• hamburger bun
• cheddar cheese

Instructions

1. 1 Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
3. 3 Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
4. 4 Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
5. 5 Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.

By Jennifer Hanson

Ingredients

• ✓ iceberg lettuce
• kidney bean
• salt
• chili powder
• black pepper
• corn tortilla chip
• tomato
• green bell pepper
• onion
• black olive
• carrot
• cheddar cheese
• sour cream
• salsa

Instructions

1. 1 In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
2. 2 To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

By Maryanne

Ingredients

• ✓ iceberg lettuce
• ground turkey
• yogurt
• ranch salad dressing and seasoning mix
• bread
• sweet potato fries
• olive oil
• ranch salad dressing and seasoning mix
• ranch salad dressing

Instructions

1. 1 Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and pepper.
2. 2 Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through.
3. 3 Top each slice of bread with lettuce and burger patties.
4. 4 Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Toss well to coat evenly.
5. 5 Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes.
6. 6 Serve burgers and fries together with bottled Hidden Valley® Original Ranch® Dressing, for dipping.

By Hidden Valley Ranch

Ingredients

• ✓ iceberg lettuce
• cooking spray
• ground lamb
• greek seasoning
• egg
• pita bread
• tomato
• red onion
• tzatziki sauce

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
2. 2 Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
4. 4 Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
5. 5 Remove meat from the pan and cut into thin slices.
6. 6 Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.

By Brian Genest

Ingredients

• ✓ iceberg lettuce
• mayonnaise
• oregano
• american cheese
• ham
• genoa salami
• onion
• tomato
• hoagie roll

Instructions

1. 1 Stir mayonnaise and oregano together in a medium bowl.
2. 2 Tear American cheese, ham, and salami into small pieces; place into a large bowl. Stir in mayonnaise mixture, 1/2 cup at a time, until cheese and meats are well coated. Stir in onion, then stir in lettuce and tomatoes.
3. 3 Serve with bread pieces for dipping.

By C Schuster

Ingredients

• ✓ iceberg lettuce
• bacon
• pizza crust dough
• olive oil
• mozzarella cheese
• tomato
• mayonnaise
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
2. 2 Place bacon in a heavy skillet over medium-high heat; fry until browned, but not crisp. Drain on paper towels.
3. 3 Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush dough with olive oil. Spread mozzarella cheese over crust and arrange tomatoes on top. Chop bacon and sprinkle evenly over pizza.
4. 4 Bake pizza for 10 to 15 minutes in the preheated oven, until crust is golden and cheese is melted in the center. Meanwhile, toss shredded lettuce with mayonnaise; season lightly with salt and pepper. Top finished pizza with dressed lettuce and serve immediately.

By AMYAME

Ingredients

• ✓ iceberg lettuce
• egg
• avocado
• cherry tomato
• cheddar cheese
• cucumber
• butter lettuce
• garlic
• black pepper
• dill
• parsley
• chive
• sour cream
• mayonnaise
• buttermilk
• kosher salt
• chicken breast

Instructions

1. 1 Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
2. 2 Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
3. 3 While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
4. 4 Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

By TheOtherJuliaGulia

Ingredients

• ✓ iceberg lettuce
• avocado
• bacon
• blue cheese
• egg
• turkey meat
• tomato
• watercress
• mustard
• white sugar
• black pepper
• salt
• garlic
• worcestershire sauce
• lemon juice
• olive oil
• vegetable oil
• water
• red wine vinegar

Instructions

1. 1 Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
2. 2 Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.

By Peach822

Ingredients

• ✓ iceberg lettuce
• ground turkey breast
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• mayonnaise
• lemon juice
• white wine vinegar
• taco sauce
• tortilla chip

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ iceberg lettuce
• ground beef
• taco seasoning mix
• corn tortilla
• monterey jack cheese
• onion
• tomato
• salsa
• sour cream

Instructions

1. 1 Build a campfire and allow the fire to burn until a bed of hot coals has accumulated. Rake the coals into a flat bed on one side of the fire.
2. 2 Meanwhile, cook ground beef in a large skillet over medium-high heat until browned, stirring to crumble. Discard excess fat; stir taco seasoning into beef according to package directions.
3. 3 Coat inside of a pie iron with cooking spray. Place 1 corn tortilla on one side, top with 1 scoop ground beef, sprinkle with Monterey Jack cheese, add chopped onion; place 1 (more) corn tortilla on top. Close pie iron.
4. 4 Cook taco over moderate campfire coals until tortillas have crisped and browned and taco is hot in center. Serve with lettuce, tomato, salsa, and sour cream. Repeat with remaining ingredients.

By Lil

Ingredients

• ✓ iceberg lettuce
• butter
• mushroom
• taco seasoning
• corn tortilla
• tomato
• onion
• guacamole
• sour cream
• taco sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
2. 2 Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.

By Emily Miller

Ingredients

• ✓ iceberg lettuce
• garlic powder
• oregano
• salad dressing
• ham
• provolone cheese
• genoa salami
• capacola sausage
• pepperoni sausage
• prosciutto
• roast beef
• mushroom
• artichoke heart
• roasted red pepper
• black olive
• pepperoncini pepper
• green olive
• pimento
• gorgonzola cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.
2. 2 Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.
3. 3 Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.
4. 4 Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.
5. 5 Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.

By Wendy

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• chicken breast
• cumin
• chili powder
• enchilada sauce
• corn tortilla
• colby cheese
• onion
• sour cream
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

By PIPERCAT99

Ingredients

• ✓ iceberg lettuce
• pinto bean
• picante sauce
• ground beef
• taco seasoning mix
• all-purpose flour
• baking powder
• salt
• milk
• oil
• cheddar cheese

Instructions

1. 1 Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
2. 2 Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
3. 3 To make the fry bread: Stir flour, baking powder, and salt together in a medium bowl. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
4. 4 Knead dough on a floured surface until smooth, at least 5 minutes. Let dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
5. 5 Heat 1 ½ inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
6. 6 Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

By Robyn Bloomquist

Ingredients

• ✓ iceberg lettuce
• chicken breast
• soy sauce
• bacon
• hamburger bun
• butter
• teriyaki sauce
• swiss cheese
• mayonnaise
• pineapple
• tomato

Instructions

1. 1 Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place bacon in a large, deep skillet, and cook over medium-high heat, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from soy sauce, and discard excess soy sauce. Place chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help cheese melt onto chicken.
4. 4 While chicken is grilling, spread buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set buns aside.
5. 5 To assemble, spread grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and top bun.

By Chris McDaniel

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• rice vinegar
• brown sugar
• sesame oil
• soy sauce
• chicken breast
• green onion
• sesame seed
• olive oil
• rice noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
3. 3 Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
4. 4 While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
5. 5 Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.

By Jill Lopez

Ingredients

• ✓ iceberg lettuce
• ground beef
• taco seasoning mix
• red onion
• green onion
• pinto bean
• kidney bean
• tomato
• avocado
• cheddar cheese
• corn chip
• catalina salad dressing

Instructions

1. 1 Prepare the ground beef as directed by taco seasoning package and set aside.
2. 2 In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
3. 3 Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

By Melanie

Ingredients

• ✓ iceberg lettuce
• cooking spray
• tortilla chip
• ground beef
• black bean
• jalapeno pepper
• pico de gallo
• cheddar cheese
• queso blanco dip
• sour cream
• water
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
4. 4 Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
5. 5 Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

By Brian Genest

Ingredients

• ✓ iceberg lettuce
• mustard
• ketchup
• cherry pepper
• butter
• onion
• ground beef
• salt
• pepper
• american cheese
• hoagie roll
• tomato

Instructions

1. 1 Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside.
2. 2 Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside.
3. 3 Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes.
4. 4 Using a wide spatula, break patties up into large pieces. Sprinkle sautéed onion in between spaces of the hamburger pieces. Layer cheese over beef, and cook 2 minutes or until cheese is melted.
5. 5 Spread reserved mustard sauce on bottom bun of each hoagie roll. Divide meat mixture between two sandwiches. Top each with shredded lettuce and sliced tomato.

By Soup Loving Nicole