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

Patriotic Taco Salad Recipe

Read Reviews
4.5 9 12
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
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 20 min.
MAKES: 8 servings


  • 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


  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

Light-Bodied White Wine

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

Reviews for Patriotic Taco Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 5, 2014

"I added a can of refried beans on top of the beef mixture. It was very good. I also used gluten free tortilla chips as I am trying to cut down on my gluten. My guests really enjoyed it. I served it as a light dinner on July 4th as we had already eaten a big amount of food that day."

Reviewed Jun. 18, 2014

"To make it more 4th of July I'll use taco sauce for more flavor, white cheese and out line the casserole with blue tortilla chips. Ill serve it with grilled tequilla lime chicken and pineapple/coconut slushies."

Reviewed Jun. 18, 2014

"Cslowcookjw - you could use black beans instead of the olives. As Kristens198 suggested add a can to the meat mixture, reserving a few to sprinkle in the corner."

Reviewed Jun. 18, 2014

"Have not made this yet. Would like to know what I can use rather than olives."

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!"

Loading Image