Friday, June 27, 2014

Patriotic Taco Salad


  • 1 pound ground turkey or 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 (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; 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 13-in. x 9-in. dish. Spread beef mixture
  • evenly over the top. Cover with lettuce. For each star, arrange five
  • olive slices together in the upper left corner. To form stripes, add
  • cheese and tomatoes in alternating rows. Serve immediately. Yield:
  • 8 servings.

from Taste of Home


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