Wednesday, October 27, 2010

Eyeball Taco Salad


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


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.

Recipe by Taste of Home, Photo by Laura Spear

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