The Fourth of July was traditionally celebrated as America’s birthday, but the idea of an annual day specifically celebrating the Flag is believed to have first originated in 1885. This super easy taco salad flag not only looks pretty, but tastes AMAZING! It literally only takes a couple of minutes to make and the entire family will love it.
- 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
- 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
Inspired by these three decades of state and local celebrations, Flag Day – the anniversary of the Flag Resolution of 1777 – was officially established by the Proclamation of President Woodrow Wilson on May 30th, 1916. While Flag Day was celebrated in various communities for years after Wilson’s proclamation, it was not until August 3rd, 1949, that President Truman signed an Act of Congress designating June 14th of each year as National Flag Day.