Patriotic Taco Salad

This Patriotic Taco Salad recipe is perfect for that 4th of July outing or picnic.


8 servings


1 pound ground beef
1 medium onion, chopped
1 1/2 cups water
1 (6 ounce) can 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 x 9-inch dish. Spread beef mixture evenly over the top. Cover with lettuce. For the star area in the upper left corner of the flag, create four stars consisting of five olive slices together and place in the four corners of the star area. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Additional Information

If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

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