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Eyeball Taco Salad

 Eyeball Taco Salad
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.
10 ServingsPrep: 35 min. Bake: 25 min.


  • 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


  • 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.