All eyes are on this tasty main-dish salad whenever it’s out on the buffet. Topped with peepers, it’s packed with beef, cheese, tomato and enough taco flavor to satisfy your entire crowd.
—JOLENE YOUNG UNION, IL
PREP: 35 MIN. • BAKE: 25 MIN. • MAKES: 10 SERVINGS
2 1/2 pounds lean ground beef (90% lean)
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
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 the tortilla chips in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with the 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.