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
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
For More Great "Taste of Home" Recipes, go to www.tasteofhome.com.