Tuesday, October 9, 2012

Halloween Dinner Idea: 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.

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