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Patriotic Taco Salad

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 (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

Printed from tasteofhome.com Sep 7, 2008

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Patriotic Taco Salad cont.

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. *Editor's Note: If you wish to prepare this salad
in advance, omit the layer of chips and serve them with the salad.

Yield: 8 servings.