Eyeball Taco Salad

Eileen Hineline


Everyone loves taco salad in my family and on Halloween this is a fun way to enjoy it.
recipe found on Taste Of Home
picture found on Taste Of Home Recipe site.
Queen Creek, Arizona, Jolene Young(her recipe)

☆☆☆☆☆ 0 votes
serves 10
35 Min
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


1In 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.
2Meanwhile, 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.
3Top 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.

About Eyeball Taco Salad

Course/Dish: Salads
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids