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.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211
1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
2 cups cubed multigrain bread
2 tablespoons olive oil
1 cup ranch salad dressing
2 tablespoons finely grated horseradish
1 tablespoon prepared mustard
3 large tomatoes, cut into 1-inch pieces
1 medium cucumber, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard.
Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.
In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine.