Easy Taco Salad Flag

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!

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Easy Taco Salad Flag

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 🙂

Some other 4th of July recipes we love!

• Fully Loaded Burger Bowls
• No Bake Cherry Cheesecake Dessert
• Easy Taco Pasta Salad

5 from 2 votes

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Taco Salad Flag

Easy Taco Salad Flag - Super easy! Perfect of Memorial Day or 4th of July. This fun dish only takes minutes to make and everyone will love it!

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Prep Time 11 minutes mins

Cook Time 15 minutes mins

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Ingredients

 

1x2x3x

• ▢ 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

Instructions

• 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.
• Place chips in a 13-in. x 9-in. dish.  Next spread beef evenly over the top of chips.
• Cover beef  with a layer of lettuce.
• 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 🙂

Notes

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.

Toggle Nutrition Information

Nutrition

Calories: 366kcal | Carbohydrates: 42g | Protein: 22g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 663mg | Potassium: 460mg | Fiber: 4g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 9.7mg | Calcium: 331mg | Iron: 3.1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Post updated August 2020