SALADS: PATRIOTIC TACO SALAD (click here to print)

Ingredients                                                 

• 1 pound ground beef

• 1 medium onion, chopped

• 1-1/2 cups water

• 1 can (6 ounces) tomato paste

• 1 envelope taco seasoning

• 4 to 5 cups shredded lettuce

• 9 to 10 pitted large olives, sliced lengthwise

• 2 cups (8 ounces) shredded cheddar cheese

• 2 cups cherry tomatoes, halved Pork rinds to line side of pan

Directions

1. In a large skillet, cook beef and onion over medium heat 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.
2. Place chips in an ungreased 13-in. x 9-in. 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. 12 carbs per serving when using pork rind chips

Note: Serve with pork rinds and sides like sour cream and guacamole

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