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Patriotic Taco Salad

 Patriotic Taco Salad
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
8 ServingsPrep: 10 min. Cook: 20 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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

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Patriotic Taco Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.