The Big Sandy Mountaineer -

Wednesday, August 5- Bourbon Chicken over rice, veggie, coleslaw, and poke cake.

Thursday, August 6-

Salisbury steak, fried potatoes, veggie, and Pretzel salad.

Friday, August 7 -French toast with Starwberr syrup. sausage links, and eggs.

Monday, August 10- BLT wraps, banana split pudding dessert.

Tuesday, August 11- BBQ Spare Ribs, Bake potato, veggie, carrot salad, and Birthday Cake.

Wednesday, August 12- Tamale Pie Casserole, veggie, Pea Salad, and Dessert.

Spicy Dorito Salad

Ingredients

1 pound Beef, ground, regular, (approximately 27% fat), raw

½ teaspoon Spices, garlic powder

½ teaspoon Spices, chili powder

¼ teaspoon Spices, pepper, black

1 head Lettuce, iceberg (includes crisphead types), raw

5 cups Snacks, tortilla chips, nacho-flavor

2 cups Colby-Monterey Jack Cheese-1” Cube DG

1 (15 ounce) can Beans, kidney, red, canned

1 Tomatoes, red, ripe, raw

1/3 cup Onions, raw

¼ cup Pickled Hot Jalapeno Peppers

1 cup Oil, vegetable corn, salad or cooking

½ cup Sugars, granulated

½ cup Ketchup

1 envelope Ortega Mild Taco Meat Seasoning Mix NB

2 tablespoons Vinegar, cider

1 tablespoon Worcestershire Sauce

Directions

Step 1 Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.

Step 2 Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.

Step 3 Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.