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1 sheet puff pastry OR a store bought pie crust
1 package taco seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Place puff pastry on the bottom of a greased pie tin. Or if you're using a ready-made pie crust, proceed to the next step.
In a medium skillet, cook beef and onions until beef is browned and cooked thoroughly. Drain. Add Salsa and taco seasoning. Cook until boiling. Pour into crust. Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.
Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
Press into 9x13 inch pan (I use glass so you can see the pretty layers).
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.