Patriotic Taco Salad

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

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 shredded cheddar cheese
• 2 cups cherry tomatoes, halved

Directions

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; 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 13x9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. Place olives in upper left corner to represent stars. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.