Best Eyeball Taco Salad Recipes

EYEBALL TACO SALAD

Eyeball Taco Salad image

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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 569 calories, Fat 35g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 962mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.

EYEBALL TACO SALAD

Eyeball Taco Salad image

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)

Provided by Eileen Hineline

Categories Salads

Time 1h

Number Of Ingredients 12

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

Steps:

1. 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.
2. 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.
3. 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.