Eyeball Taco Salad

Transform your Halloween dinner into a spooky feast with this layered taco salad that looks like a tray of creepy eyeballs! This easy-to-make dish combines savory seasoned beef with melted cheese and

70 min Serves 10 servings Easy

Our own summary of the original by Taste of Home Editorial Team — the full post and photos live at tasteofhome.com.

This Halloween taco salad features a savory base of seasoned ground beef, tomato sauce, and crushed nacho chips baked with Monterey Jack and cheddar cheeses. The dish is sliced into individual portions and decorated with lettuce, onion, tomato slices, sour cream, and olives to resemble spooky eyeballs, making it a fun and festive addition to any Halloween celebration.

Directions

Heat your oven to 325°F. Place a 6-quart stockpot over medium-high heat and brown the ground beef, breaking it apart with a spoon until it loses its pink color, which should take about 7 to 9 minutes. Mix in the taco seasoning, tomato sauce, and water, then let the mixture reach a rolling boil. Lower the heat and let it cook uncovered for 15 minutes, giving it a stir now and then.

Line a 15x10x1-inch baking dish with nonstick spray and spread the crushed tortilla chips across the bottom. Sprinkle the Monterey Jack cheese over the chips, then layer the hot beef mixture on top. Finish with a generous layer of cheddar cheese and place the dish in the oven. Bake for 25 to 30 minutes until the cheese is melted and the edges are bubbling.

Remove the pan from the oven and slice the baked base into ten equal rectangles measuring 5x3 inches each. Arrange a handful of torn lettuce and a spoonful of chopped onion on top of each portion. Place a halved tomato slice and a dollop of sour cream on the lettuce, then add a halved olive to complete the spooky eyeball look.