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taco bowls and strawberry pie by Sandra G.	No ratings Rating Details Rate this meal Printable View

Recipes:

Easy Strawberry Pie by Sandra G. serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

2/3 cup

boiling water

1 4-serving size pkg.

strawberry flavor Jello

ice cubes

1/2 cup

cold water

1 8 oz tub

Cool Whip lite whipped topping, thawed

1 cup

chopped strawberries

1 6 oz.

ready-to-use graham cracker crumb crust

1 cup

sliced fresh strawberries

Directions:

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store in refrigerator.

Taco Salad Bowls by Sandra G. serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

4 8 inch

flour tortillas

1 Tbsp.

chili powder, divided

3/4 lb.

extra lean ground beef

1 cup

match-like carrot sticks

1/2 cup plus 2 Tbsp.

thick and chunky salsa, divided

2 Tbsp.

mayonnaise

4 cups

torn salad greens

1 large

tomato, chopped

1/2 cup

shredded mexican style cheese

1/4 cup

chopped fresh cilantro

Directions:

Preheat oven to 425'. Crumple 4 large sheets of foil to make four 3-inch balls; place on baking sheet.
Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat; stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.