Wednesday, July 1, 2015

SALADS: PATRIOTIC TACO SALAD (click here to print)





Ingredients                                                 

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
tasteofhome.com

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