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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Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato and satisfying Southwest flavor to make everyone in your freaky family happy. —Jolene Young, Union, Illinois
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.

Ingredients

  • 2-1/2 pounds lean ground beef (90% lean)
  • 1 envelope taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
  • 2 cups shredded Monterey Jack cheese
  • 2 cups 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 pitted ripe olives, halved

Directions

Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.
Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs. Yield: 10 servings.
Originally published as Eyeball Taco Salad in Simple & Delicious September/October 2007, p14

Nutritional Facts

1 serving: 569 calories, 35g fat (13g saturated fat), 99mg cholesterol, 962mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 32g protein.

  • 2-1/2 pounds lean ground beef (90% lean)
  • 1 envelope taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
  • 2 cups shredded Monterey Jack cheese
  • 2 cups 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 pitted ripe olives, halved
  1. Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
  2. Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.
  3. Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs. Yield: 10 servings.
Originally published as Eyeball Taco Salad in Simple & Delicious September/October 2007, p14

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Reviews forEyeball Taco Salad

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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."

MY REVIEW
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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