Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato and satisfying southwestern flavor to make everyone in your freaky family happy. —Jolene Young, Union, Illinois
Eyeball Taco Salad
Eyeball Taco Salad
Prep Time
45 min
Cook Time
25 min
Yield
10 servings
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 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 Monterey 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.
Nutrition Facts
1 serving: 569 calories, 35g fat (13g saturated fat), 99mg cholesterol, 962mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 32g protein.
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