Flag Taco Salad for Summer Picnics
This dish is sure to please at an summer picnic. Enjoy!
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 1/2 cups water
- 1 can tomato paste
- 1 envelope taco seasoning
- 6 cups corn or tortilla chips
- 4-5 cups shredded lettuce
- 1 can large black sliced pitted olives
- 2 cups shredded cheddar cheese
- 2 cups cherry tomatoes cut in halves
Instructions
-
In a large skillet oven medium heat, cook beef and onion 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 13x9x2 inch 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 for stripes, add cheese and tomatoes in alternating rows. Serve immediately.
Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
You must log in to post a comment.