1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini

Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar

INGREDIENTS

• 1/2 pound bacon
• 1/2 pound breakfast sausage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon hot sauce
• 2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
• 1 small onion, finely diced
• 8 ounces sharp cheddar cheese, shredded - divided
• 8 ounces swiss cheese, shredded - divided
• 6 eggs, slightly beaten
• 1 1/2 cups cottage cheese

DIRECTIONS

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can refried beans (I used the jalapeño kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.