Taste What Makes Our Salad Dressings and Salsa the Best

Ingredients:

• 1 lb. lean ground beef
• Hamburger buns
• Monterey Jack cheese, sliced
• 1 tomato, sliced
• Onion
• Lettuce
• Pickles
• Pickled jalapeños (mild, medium, or hot, to taste)
• Wild Coyote Jalapeño Ranch dressing
• Mayonnaise

Directions:

1. Form the ground beef into four patties. Then, grill or fry until done. Top each patty with cheese while warm.
2. Toast the hamburger buns and apply mayonnaise to taste.
3. Assemble the hamburger with condiments: onion, tomato, lettuce, pickles, and sliced jalapeños.
4. Pour Wild Coyote Jalapeno Ranch dressing over the burger and add the top bun before serving.

Ingredients:

• 6 large potatoes, peeled and cubed
• 4 large eggs
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped onion
• 1/4 cup finely chopped dill pickles
• 1/4 cup fine shredded Cheddar cheese
• 2 tbsp. chopped parsley
• Sea salt and ground black pepper (to taste)
• 1/3 cup Wild Coyote Ranch dressing
• 2 tbsp. light mayonnaise
• 1 tbsp. prepared mustard

Directions:

1. Place potatoes into a large pot and cover with salted water; bring this to a boil. Reduce the heat then simmer until tender, which takes about 10 to 15 minutes. Drain, and then place the cubed potatoes into a large bowl.
2. Place eggs in a saucepan and cover it with water. Bring to a boil, and then simmer for 10 minutes. Cool the eggs under cold running water and then peel. Chop the eggs into small pieces and add these to the potato cubes.
3. Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to the bowl. Stir to combine the ingredients.
4. Whisk together ranch dressing, mayonnaise, and mustard in a bowl. Add to potato mixture and combine well. Refrigerate the dish for two hours before serving.

Ingredients:

• 15 oz. can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 red bell pepper, chopped
• 1 green onion, chopped
• Salt and freshly ground black pepper
• 2 1/2 tsp. chili powder
• 1 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 2 tbsp. water
• 1 1/2 cups shredded cheese
• 6-8 large flour tortillas
• 1/2 cup Wild Coyote Southwest Ranch dressing

Directions:

1. In a skillet, over medium heat, sauté the black beans, corn, bell pepper, and onions for two to three minutes.
2. Season with a little salt and pepper, and then add chili powder, cumin, garlic powder, and water. Stir the mixture to combine.
3. Heat a large skillet over medium to high heat.
4. Layer each tortilla with a handful of cheese, evenly spread across the tortilla.
5. On top of the cheese, add a spoonful of the prepared filling.
6. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
7. Spray the skillet generously with cooking spray then place the wraps seam side down on the greased skillet.
8. Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides.
9. Serve warm with Wild Coyote Southwest Ranch. This recipe serves eight people.

Ingredients:

• Olive oil spray
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tsp. taco seasoning
• 1/2 - 1 chipotle chili pepper in adobo sauce chopped fine
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 lime, juiced
• 1 can pinto beans
• 1 1/2 cups frozen corn, thawed
• 1/4 cup chopped cilantro
• 6 cups romaine lettuce
• 1/2 cup shredded cheddar cheese
• 1 avocado, sliced
• 1 tomato, diced
• Wild Coyote Cilantro Lime Ranch dressing

Directions:

1. Spray a medium skillet well with olive oil spray. Add the chopped onion and cook for 10 to 12 minutes or until tender. Mix in the garlic, taco seasoning, chipotle chili, and quinoa. Cook for two minutes while stirring frequently. Then, add the vegetable broth and bring to a simmer. Reduce the heat to low and cook for another 30 to 35 minutes.
2. Stir in lime juice, pinto beans, corn, and cilantro. Cover the skillet and let it sit off the heat for 5 minutes, and then fluff.
3. Fill bowls, either regular or tortilla bowls, with romaine lettuce. Top each of these with the quinoa mixture, cheese, avocado, tomatoes, and dressing. Serve the dish with tortilla chips and sour cream or Greek Yogurt. This recipe is good for four people.

Ingredients:

• 1 pound fusilli/rotini pasta
• 15 oz. black beans, rinsed and drained
• 1 cucumber, peeled and chopped
• 1 red pepper, seeded and diced
• 3 plum tomatoes, chopped
• 1 cup corn
• 6 green onions, chopped
• 4 oz. freshly grated Parmesan or Asiago cheese
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. salt
• Juice from 1 lime
• 1 cup Wild Coyote Jalapeño Ranch dressing

Directions:

1. Cook pasta according to package directions, making sure not to overcook. Then, add black beans at the last minute of cooking. Once it’s cooked, drain, rinse with cold water, and set it aside.
2. In a large bowl, add cucumbers, red pepper, tomatoes, and corn. Stir all these gently to combine. Then, add the pasta and black beans, folding the mixture to combine. Mix in the cheese, green onions, and salt and pepper, folding again to combine.
3. Pour dressing into the salad, and then fold carefully to evenly coat the ingredients. Taste and add salt and pepper, if desired.
4. Refrigerate the dish for at least one hour before serving. Squeeze lime juice over the top before serving. This recipe serves eight people.

Ingredients:

• 8 oz. pasta shells
• 1 1/2 cups frozen peas, thawed
• 1 cup grape tomatoes, halved
• 3/4 cup shredded cheddar or Colby-Jack cheese
• Chopped avocado and chives for topping (optional)
• Desired seasoning to taste
• 1 cup Wild Coyote Southwest Ranch dressing

Directions:

1. Cook pasta according to the package instructions, making sure not to overcook it. While pasta boils, rinse the peas to thaw them.
2. In a large bowl, combine the peas, cooked pasta, tomatoes, cheese, bacon, and Wild Coyote Southwest Ranch dressing. Stir the mixture gently to coat all the ingredients. Taste it, then add the seasonings as desired. Cover the dish and refrigerate until you are ready to serve it. Stir again just before serving and enjoy!