Eyeball Taco Salad Recipe

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Eyeball Taco Salad Recipe
Eyeball Taco Salad Recipe photo by Taste of Home
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Eyeball Taco Salad Recipe

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Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
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 water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, preheat oven to 325°. Place tortilla chips in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake 25-30 minutes or until bubbly.
Top with lettuce and onion. Cut into ten 5x3-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.
Originally published as Eyeball Taco Salad in Simple & Delicious September/October 2007, p14

  • 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
  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Meanwhile, preheat oven to 325°. Place tortilla chips in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake 25-30 minutes or until bubbly.
  3. Top with lettuce and onion. Cut into ten 5x3-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.
Originally published as Eyeball Taco Salad in Simple & Delicious September/October 2007, p14

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angieherzberger User ID: 5719645 75380
Reviewed Oct. 8, 2013

"Loved by the whole family!"

MY REVIEW
LaCremeBrulee User ID: 6336721 84074
Reviewed Nov. 10, 2011

"My kids loved it and it doesn't have to be a holiday dish."

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talvarado1172 User ID: 1454445 133862
Reviewed Oct. 30, 2010

"I have been making this recipe for 4 years now every Halloween it is delicious!! We have a party and everyone who comes wants to come back if I am making eyeball taco salad!"

MY REVIEW
hbaseley User ID: 3311639 104544
Reviewed Oct. 23, 2010

"This recipe has become a Halloween tradtion for my family. My kids look forward to it every year."

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