Patriotic Taco Salad

salads

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Servings: 8

Ingredients

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