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Miss in the Kitchen

by Wyoming Livestock Roundup

Taco salad is a family favorite around our outfit – quick, easy and delicious.  It is also a great way to get my guys to eat salad! 


2 pounds ground beef

1/2 teaspoon sea salt

2 tablespoons taco seasoning

6-8 flour tortillas – I used the fajita size

3 cups vegetable oil for frying tortillas

2 cups shredded cheddar cheese

5 cups shredded lettuce

4 green onions, chopped

1 cup cherry tomatoes

Salsa-Ranch Dressing (recipe below)

Add ground beef to a large skillet and season with salt.  Cook over medium-high heat, stirring as it browns until meat is well browned.  Lower heat to low and add 1/4-cup water and taco seasoning.  Cook 5 minutes.

Meanwhile, heat vegetable oil in a heavy saucepan to 350°F.  Use a tortilla bowl maker or a pair of tongs to fry tortillas until lightly browned.  Remove to a paper towel lined plate to drain.

Fill tortilla bowls with lettuce, top with seasoned ground beef, cheese, onions, tomatoes and dressing.



1 cup mayonnaise

1/2 cup salsa

1/2 cup milk

3 tablespoons (or one packet) Hidden Valley Ranch Salad Dressing Mix

1 teaspoon cumin

In a Mason jar on medium size bowl add all ingredients and whisk together until well combined.  Store in an airtight container in the refrigerator until ready to use.

This dressing also makes a great dip!


These Chocolate Chip Turtle Cookie Bars are rich and delicious, and I am declaring them my new favorite.  You have classic chocolate chip cookie dough, layered with dulce de leche caramel, pecans and topped with more chocolate chip cookie dough.


1/2 cup softened butter

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tablespoon vanilla extract

1 1/4 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1/2 cup dulce de leche caramel

3/4 cup coarsely chopped pecans

Preheat oven to 350 degrees F.

Spray a 9 x 9 inch pan with non-stick cooking spray.

Add butter to a mixer bowl and beat until creamy. Add sugars and beat until combined. Add egg and vanilla and continue to beat about 2 minutes. Add flour, baking soda and salt. Beat until well combined. Fold in chocolate chips.

Pour half of cookie dough into prepared pan and spread evenly.

Heat dulce de leche in microwave for about 20 seconds, stir and pour over cookie dough, spreading evenly. Sprinkle with pecans.

Dollop remaining cookie dough over the top and carefully spread evenly.

Bake for 25 minutes for gooey bars, or add 5 to 10 minutes for a more cookie-like base.

Allow to cool completely before slicing.



Milisa Armstrong lives on a cattle ranch in Kaycee where she cooks, writes and raises a family. Visit her blog at for more recipes.

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