Eyeball Taco Salad Food

TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.

EYEBALL TACO SALAD

Steps:

• 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
• 2. Meanwhile, preheat oven to 325°. Place tortilla chips in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake 25-30 minutes or until bubbly.
• 3. Top with lettuce and onion. Cut into ten 5x3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half.

EYEBALL TACO SALAD

Steps:

• 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 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

QUICK TACO SALAD

Steps:

• BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

SPOOKY EYEBALL TACOS

Steps:

• PREHEAT oven at 350°F
• MIX meat and seasoning mix.
• SHAPE into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
• BAKE for 15 to 20 minutes or until cooked through.
• FILL each taco shell with 1 meatball; DRIZZLE with salsa.
• TOP with 2 meatballs dipped in sour cream.
• GARNISH with olives to make "eyeballs."
• SUBSTITUTES:.
• Substitute leaner cuts of ground beef, such as ground round or ground sirloin, for ground beef and reduced fat sour cream for sour cream.
• Substitute taco sauce for salsa.

SPOOKY EYEBALL TACOS (JOHNNY #5 TACOS)

Steps:

• MIX meat and seasoning mix. Shape half of the mixture into 24 (1-inch) balls; place in 15x10x1-inch baking pan and bake at 350 F for 15 to 20 minutes or until cooked through.
• Brown the remaining seasoned ground beef and add salsa.
• Fill each taco shell with a thin layer of ground beef, sour cream, lettuce, and tomatoes.
• Position 2 meatballs inside the taco shell and add a dollop of sour cream to each. Garnish with olives to make "eyeballs." Spread the cheese out along to the top for stringy hair.

CREEPY HALLOWEEN EYEBALLS

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.