Taco salad
1.Ingredients
• ½ pound ground beef
• 1 ¼ cups Pace® Chunky Salsa – Mild or Pace® Picante Sauce – Medium
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 4 cups shredded lettuce
• ¾ cup shredded sharp Cheddar cheese
• ¼ cup rinsed drained canned black beans
• ¼ cup drained canned whole kernel corn
• 1/4cup chopped red onion
• 1/2cup diced tomatoes
• 1/2cup pitted peeled diced avocado
2.Directions
1:Season the beef as desired. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Reduce the heat to medium. Add the 1 cup salsa and cook for 5 minutes, stirring occasionally. Season to taste.
2:Stir 1/4 cup salsa, sour cream and lime juice in a small bowl.
3:Layer the lettuce, cheese, beans, corn, onion, tomato and avocado in a large bowl. Top with the beef mixture and drizzle with the salsa-sour cream mixture.
Toscana Soup
1.Ingredients
spicy sliced pork sausage,1 tablespoon vegetable oil,3/4 cup diced onion,1 1/4 teaspoons minced garlic,2 tablespoons chicken soup base,4 cups water,2 halved and sliced potatoes,2 cups sliced kale,1/3 cup heavy cream
2.Directions
1.Preheat oven to 300 degrees F (150 degrees C).
2.Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3.Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4.Stir in broth, water and potatoes; simmer 15 minutes.
5.Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Truffled Corn Soup
1.Ingredients
8 medium fresh ears of corn, husks removed,
7 cups water,
2 tablespoons unsalted butter,
1 medium shallot, minced,
Kosher salt,
Freshly ground black pepper,
1 tablespoon chopped fresh chives,
Truffle salt
2.Directions
1.lCut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
2.Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.
3.Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.
4.Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed.
5.Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible; discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with a sprinkle of chives and truffle salt before serving.