2 cups milk
1 cup shredded Cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 teaspoon dried onion
1 tablespoon butter, melted
1 cup uncooked Italian seasoned beef
1 onion, peeled and diced
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 cup tangy crushed up Italian tomatoes
1 squeeze lime zen zest
1 pound shredded mozzarella cheese
Bring a large pot of water to a boil. Pour over salad and simmer, stirring occasionally, for 10 minutes.
Whisk together milk, cheese, garlic powder, paprika, pepper, rosemary and onion. Set aside about 1/2 cup of bread crumbs and toss with tomato mixture. Transfer tomato mixture to serving bowl and sprinkle with crumbs by hand. Mix together bread crumbs, tomato mixture, eggs, cheese mixture and vegetable oil.
Spoon 1/4 cup bread mixture onto serving platter. Top with remaining bread crumbs, tomato mixture, mozzarella cheese and ranch dressing. Serve immediately.