Eyeball Taco Salad

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

Eyeball Taco Salad #halloweenrecipes

Directions

  1. 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. 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. Full instructions visit @tasteofhome

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