Patriotic Taco Salad

1 pound ground beef
1 medium onion, chopped
1 1/2 cups water
1 can (6 ounces)
tomato paste
1 envelope taco seasonings
6 cups tortilla or corn chips*
4 to 5 cups shredded lettuce
9 to 10 pitted large ripe olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

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

Place chips in an ungreased 13-by-9-by-2-inch dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange 5 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.