Easy Taco Salad Flag

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Do you want to be the  talk of the party?

Easy Taco Salad Flag - Super easy! Perfect of Memorial Day or 4th of July!

 

Do you need a fun, EASY dish to bring to your Memorial Day gathering, or a 4th of July  picnic? Look no further.

 

This super easy taco salad flag not only looks pretty, but tastes AMAZING!  It literally only took me a couple minutes to make and my entire family loved it.  

 

Need a vegetarian version? No problem! I was able to make this vegetarian friendly for Darryl using our soy crumbles.

 

Here is what you need to make this fun dish!

Adapted from Taste of Home

 

Ingredients:

1 pound ground beef  (or vegetarian crumble)

3/4 cup water
1/4 cup salsa
1 envelope taco seasoning  (or 2 TBSP of my DIY Taco Seasoning)
4-6 cups tortilla chips
4  cups shredded lettuce
1/2 cup  pitted large olives, sliced lengthwise
2 cups  shredded cheddar cheese
2-3 cups cherry tomatoes

DirectionsEasy Taco Salad Flag - Steps
1. In a large skillet, cook beef over a medium heat until meat is no longer pink. Drain off any extra grease. Next,  stir in the water, salsa  and taco seasoning. Bring to a simmer and cook uncovered for about 10 minutes, or until most of the liquid is absorbed. 

2. Place chips in a 13-in. x 9-in. dish.  Next spread beef evenly over the top of chips.

3. Cover beef  with a layer of lettuce.

4. Arrange olive slices together in the upper left corner to form stars. For the  stripes, alternate tomatoes and cheese.  I added a couple extra chips to the side of the dish for some extra crunch.

NOTE: If you are making this several hours in advance, I would skip placing the chips at the bottom of the taco salad and just serve them on the side.  

Optional: I also like to drizzle a little bit of Italian dressing over the individual servings :)

Flag Taco Salad - Step 5

Flag Taco Salad - FamilyFreshMeals.com

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XO
Corey, Darryl, Big D & Little D

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5.0 from 3 reviews
Easy Taco Salad Flag
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 pound ground beef (or vegetarian crumble)
  • ¾ cup water
  • ¼ cup salsa
  • 1 envelope taco seasoning (or 2 TBSP of my DIY Taco Seasoning)
  • 4-6 cups tortilla chips
  • 4 cups shredded lettuce
  • ½ cup pitted large olives, sliced lengthwise
  • 2 cups shredded cheddar cheese
  • 2-3 cups cherry tomatoes
Instructions
  1. In a large skillet, cook beef over a medium heat until meat is no longer pink. Drain off any extra grease. Next, stir in the water, salsa and taco seasoning. Bring to a simmer and cook uncovered for about 10 minutes, or until most of the liquid is absorbed.
  2. Place chips in a 13-in. x 9-in. dish. Next spread beef evenly over the top of chips.
  3. Cover beef with a layer of lettuce.
  4. Arrange olive slices together in the upper left corner to form stars. For the stripes, alternate tomatoes and cheese. I added a couple extra chips to the side of the dish for some extra crunch.
  5. NOTE: If you are making this several hours in advance, I would skip placing the chips at the bottom of the taco salad and just serve them on the side.
  6. Optional: I also like to drizzle a little bit of Italian dressing over the individual servings :)

 Here is what I used to make this Easy Taco Salad Flag

 

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Comments

  1. Laura B says

    Cute cute cute! What a creative way to make this recipe into a holiday looking dish! Way to go Corey!!! You get my vote every day! :)

  2. Jannelle says

    This is so festive and who doesn’t like tortilla chips and dip! I know what I’m making for the upcoming family get togethers!! Great job Chef Corey!

  3. says

    This is soooo cute for Memorial Day or Fourth of July! I’m going to make this for our Memorial Day get together. Thanks for a great idea. I know it will be a hit because who doesn’t love taco salad? Thanks again for making me look good when I bring this-lol. Jo

  4. Haley says

    I assume if you are making this ahead of time, the beef will be cold when you serve it. Does it taste OK that way? Looking to make this for a picnic.

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