Ingredients:

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1-1/2 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning
• 6 cups tortilla or corn chips (choose baked or low-calorie options)
• 4 to 5 cups shredded lettuce
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups shredded reduced-fat cheddar cheese
• 2 cups cherry tomatoes, halved

Instructions:

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1. Cook the Ground Beef Mixture:

In a large skillet, cook the lean ground beef and chopped onion over medium heat until the meat is no longer pink, breaking it into crumbles. Drain any excess fat.

Stir in the water, tomato paste, and taco seasoning. Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 20 minutes.

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2. Assemble the Taco Salad:

Spoon the cooked beef mixture evenly into a tortilla shell.

Layer the shredded lettuce over the beef mixture, creating a green base for the salad.

Arrange the sliced olives, shredded cheddar cheese and halved cherry tomatoes over the lettuce, filling the shell.

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3. Serve and Enjoy:

Serve your Protein-Rich Low-Calorie Patriotic Taco Salad immediately, allowing everyone to dig in and enjoy the delicious flavors.

Optional: Serve with low-fat sour cream, salsa, or guacamole on the side for added flavor.

#High-protein #Low-Calorie

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