eyeball taco salad
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)
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yield
serving(s)
prep time
35 Min
cook time
25 Min
method
Bake
Ingredients For eyeball taco salad
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2-1/2 pounds lean ground beef (90% lean)
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3/4 cup water
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1 can (8 ounces) tomato sauce
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1 envelope taco seasoning
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1 package (12-1/2 ounces) nacho tortilla chips, crushed
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2 cups (8 ounces) shredded monterey jack cheese
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2 cups (8 ounces) shredded cheddar cheese
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4 cups torn iceberg lettuce
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1 medium red onion, finely chopped
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10 slices tomato, halved
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1 cup (8 ounces) sour cream
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10 whole pitted ripe olives, halved
How To Make eyeball taco salad
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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.
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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.
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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.
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