Eyeball Taco Salad
recipe found on Taste Of Home
picture found on Taste Of Home Recipe site.
Queen Creek, Arizona, Jolene Young(her recipe)
·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
How to Make Eyeball Taco Salad
- 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.