Eyeball Taco Salad Recipes

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.

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.

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.