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.

 

  • Total Time

    Prep: 45 min. Bake: 25 min.

  • Makes

    10 servings

    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 (8 ounces) sour cream
    • 10 pitted ripe olives, halved

    Directions

    • 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 5×3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

    Nutrition Facts

    1 serving: 569 calories, 35g fat (13g saturated fat), 99mg cholesterol, 962mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 32g protein.