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Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

July 7, 2011

Patriotic Taco Salad

I know I am bringing this to you after the 4th of July. And I apologize. But I didn't make it until the 3rd and haven't gotten around to posting about it until now. So make it for the 4th next year, or for any other patriotic holiday! Or just make it minus the flag presentation.

You could arrange the beans (or olives, if you use those) in the shape of stars if you like. I thought that was too much work, so I just piled them in the top left corner. The half-assed way to do things!

I would recommend using more chips for dipping if you are eating leftovers the next day, because the chips in the taco salad get soggy by then. But if you are eating it that day then you should be fine. You can also prep and assemble everything for the taco salad ahead of time if need be, and just serve with chips when ready.

Patriotic Taco Salad
adapted from Taste of Home
  • 1 lb lean ground beef
  • 1 red onion, chopped
  • 1 (15 oz) can black beans, drained (save some for star garnish)
  • 1.5 cups water
  • 1 can (6 oz) tomato paste
  • 1 recipe Homemade Taco Mix
  • 3 cups Tostitos chips with a hint of pepperjack, plus more for dipping
  • 4 cups shredded lettuce
  • 2 cups (8 oz) shredded sharp cheddar cheese
  • 2 cups cherry tomatoes, halved
  • sour cream for garnish, if desired
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain if necessary. Stir in the water, tomato paste, and taco mix. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Drain all liquid.

Meanwhile, microwave black beans in a bowl according to directions on the can.

Place 3 cups of tortilla chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over top. Then add the drained, heated beans, but leaving some to make the stars garnish. Cover with lettuce. Add beans to top left corner, making stars. Spread cheese evenly over top. Then arrange tomatoes to make stripes on top. Top each portion with sour cream, if desired.

It was tasty, I'll tell ya. We really enjoyed this meal. The flavor of the meat was nice, since I used a homemade taco mix. It did need some kind of sauce to moisten it up a bit, that's why we added the sour cream. Ranch dressing would also work. You can't go wrong with taco salad, can you?

Peace, and bacon grease!


Ott, A. said...

That is such a fun idea for a taco salad! Thanks for stoppin' by for a Latte'. HOpe to see you participate in the Iron Chef Challenge this month. You can find King Arthur Flour at Wal-Mart and Meijer.

briarrose said...

Great idea....I love the design.

Unknown said...

This is the coolest patriotic recipe!!!

Rhondi said...

Very creative and looks yummy!

Mimi said...

This is a really cute way to serve taco salad. It's lucky for us that most of our summer holidays have a patriotic theme.

Chris said...

It's too cute so I'll give you a pass on posting it later, ha ha.

Julie said...

Way too cute! Love it :)

Anonymous said...

What a super fun idea! Great reminder that it's easy to go a little extra and give holidays a special touch!

Whats Cookin Italian Style Cuisine said...

this is so darn creative!

Taste and Tell said...

This is definitely something I need to remember for next year!!

Brandi said...

such a fun idea! looks delicious!

Angie said...

Wildly creative, love it!! I added you on my Foodies You'll Love page, thanks so much for stopping by!!


Lisa said...

haha! This is so cute! I'll have to save this one for next year!

scrambledhenfruit said...

I love the way you've arranged your toppings- so cool! This looks like the perfect picnic food! :)

Desi said...

Thanks everyone! It really is a great holiday-themed recipe. I love those kinds!