Name: Eyeball Taco Salad
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Ingredients for - Eyeball Taco Salad

1. 2-1/2 pounds lean ground beef (90% lean)

2. 1 envelope taco seasoning

3. 1 can (8 ounces) tomato sauce

4. 3/4 cup water

5. 1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed

6. 2 cups shredded Monterey Jack cheese

7. 2 cups shredded cheddar cheese

8. 4 cups torn iceberg lettuce

9. 1 medium red onion, finely chopped

10. 10 slices tomato, halved

11. 1 cup sour cream

12. 10 pitted ripe olives, halved

How to cook deliciously - Eyeball Taco Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.