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 seasoning
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 a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13 by 9-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 form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.
: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.