"Taste of Home" Magazine's Patriotic Taco Salad Recipe
This recipe was originally submitted by Glenda Jarboek of Oroville, CA
Prep: 10 min.
Cook: 20 min.
Yield: 8 servings.
• 1 pound ground beef
• 1 medium onion, chopped • 1½ 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 olives, sliced lengthwise • 2 cups (8 ounces) shredded cheddar cheese • 2 cups cherry tomatoes, halved
- 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.
- 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.
Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Cristina’s Tomato Salsa
I put salsa on everything, I just love it. You will always find fresh salsa in my refrigerator. I have it for breakfast with my eggs, any style. LOVE it in burritos, grilled cheese sandwich’s, taco’s, grilled chicken and shrimp. Yes, I’ve even tossed it in pasta! Of course who doesn’t love good ol tortilla chips with salsa. I buy the extra thick tortilla chips and heat them in the oven at 400 F for 5 minutes. I love the way heating the tortilla chip brings out the flavor of the chip. I also love the way the warm crunchy tortilla chips feels in your mouth when you dip it into the salsa and take a bite! Too much happening in my mouth at once, it’s so good!
• 8 Roma tomatoes, peeled, seeded, and diced into small chunks (about 2 cups) • ½ cup red onion, chopped small • ¼ cup cilantro loosely packed, then finely chopped • 2 scallions, finely chopped • 2 tablespoon fresh lime juice • 1 teaspoon kosher salt • 1 tablespoon jalapeno, (optional) • Finely diced with the seeds1 tablespoon olive oil
- Bring 8 cups of water to a boil.
- Lop off the top portions of the tomatoes and place them in the boiling water for 30 seconds.
- Using a slotted spoon, lift the tomatoes from the boiling water and into a bowl. Immediately run them under cool water to peel the skins.
- The skins should come off easily. If not, place back into the water for another 15 to 20 seconds.
- Cut the skinned tomatoes, in half lengthwise, and remove the core and seeds using a paring knife. Discard the skins, cores, and seeds.
- Dice the seeded tomatoes into small pieces.
- Place the tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeno and olive oil in a glass bowl, and mix well.
- Cover in an airtight glass container and place in the refrigerator for a least 3 to 4 hours before serving.
- This salsa can be make the day before and will last 3 to 4 days in the refrigerator in an airtight container.
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