Home > Recipes > Eyeball Taco Salad

Eyeball Taco Salad Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

In Queen Creek, Arizona, all eyes are on Jolene Young’s tasty main-dish salad when she brings it in. Topped with creepy peepers, it’s packed with beef, cheese, tomato and satisfying taco flavor to satisfy a crowd.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Eyeball Taco Salad Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

10 Servings
Prep: 35 min. Bake: 25 min.

Ingredients

2-1/2 pounds lean ground beef (90% lean)
3/4 cup water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (12-1/2 ounces) nacho tortilla chips, crushed
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 whole pitted ripe olives, halved

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.
Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.

Eyeball Taco Salad published in Simple & Delicious September/October 2007, p14