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Patriotic Taco Salad Recipe
Patriotic Taco Salad Recipe photo by Taste of Home

Patriotic Taco Salad Recipe

Read Reviews (5)
4.63 5
Publisher Photo
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
TOTAL TIME: Prep: 10 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 20 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 (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

Directions

  1. 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.
  2. 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.
Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Originally published as Patriotic Taco Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p211

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Patriotic Taco Salad(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 4, 2013

This was a great idea but I customized it for my cooking style. I added a can of black beans to add more protein and make it a meal. I also put chips on the side instead of the bottom layer. I used taco sauce and salsa instead of taco seasoning and tomato paste. Lastly, I used shredded mozzarella cheese for more red/white effect. It was a crowd favorite!

MY REVIEW
Reviewed Oct. 27, 2012

I use a White Cheddar Cheese instead of yellow, also can of slice olives. Serve the chips on the side=^..^= Yummmmmmm

MY REVIEW
Reviewed Jul. 1, 2012

This Is SOOOO GOOOD. I will Make This Over and Over Again...

MY REVIEW
Reviewed Jul. 7, 2011

see my blog post at http://steaknpotatoeskindagurl.blogspot.com/2011/07/patriotic-taco-salad.html

MY REVIEW
Reviewed Jul. 1, 2010

nice and easy and budget friendly, great for a big crowd..

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