Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato, and satisfying Southwest flavor to make your family very happy.
(serves 10)
2&1/2 lbs. lean ground beef (90% lean)
1 envelope low sodium* taco seasoning (I use Trader Joe's*)
1 can (8 oz.) tomato sauce
3/4 cup water
1 pkg. (15&1/2 oz.) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded medium* Cheddar cheese
4 cups torn iceberg lettuce
1 med. red onion, finely chopped
10 slices tomatoes, halved
1 cup (8 oz.) sour cream
10 pitted ripe olives, halved
Preheat oven to 325. In a 6 qt. stock pot, cook and crumble beef over med.-high heat until no longer pink, 7-9 min. Stir in seasoning, tomato sauce, and water; bring to a boil. Reduce heat; simmer , uncovered, 15 min., stirring occasionally. Spread chips evenly in a greased 15x10x1" baking pan; sprinkle with Jack cheese. Top with beef mixture; sprinkle with Cheddar. Bake until bubbly, 25-30 min. Cut into 10 5x3" portions. Top each with lettuce and onion. Add tomato slices, sour cream, and olives to make eyeballs.
"You have to learn how to encourage yourself. You can't count on people to cheer you on and keep you built up."
Love,
MM
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