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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 10 |
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In Queen Creek, Arizona, all eyes are on Jolene Youngâs tasty main-dish salad when she brings it in. Topped with creepy peepers, itâs packed with beef, cheese, tomato and satisfying taco flavor to satisfy a crowd. Ingredients:
2-1/2 pounds ground beef |
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 |
Directions:
1. 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.
2. 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.
3. 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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