Eyeball Taco Salad Recipe
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 Servings
Prep: 35 min.
Bake: 25 min.
Ingredients
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
Directions
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.
Eyeball Taco Salad published in Simple & Delicious September/October 2007, p14
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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