8 Servings
Ingredients
• 1 pound 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
• 4 to 5 cups shredded lettuce
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups cherry tomatoes, halved
Directions
• 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.
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36 Servings
• Prep: 30 min. + freezing Bake: 15 min. + cooling
Ingredients
• 1 package (18-1/4 ounces) red velvet cake mix
• 1 quart blue moon ice cream, softened
• 3 cups heavy whipping cream
• 1-1/2 cups marshmallow creme
• Red, white and blue sprinkles
• Blue colored sugar
Directions
• Prepare cake mix batter according to package directions. Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen.
Editor’s Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring.
For more July 4th Recipes go to: http://www.tasteofhome.com/
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