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Patriotic Taco Salad

When my daughter asked to have a patriotic theme for her July birthday party, I made this refreshing dish. If you want to prepare your salad in advance, omit the layer of chips and serve them on the side so they don't get soggy. —Glenda Jarboe, Oroville, California
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Place chips in an ungreased 13x9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange 5 olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.
Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Nutrition Facts
1 cup: 357 calories, 20g fat (9g saturated fat), 63mg cholesterol, 747mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 20g protein.

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