Eyeball Taco Salad

• 2-1/2 pounds lean ground beef (90% lean)
• 1 envelope taco seasoning
• 1 can (8 ounces) tomato sauce
• 3/4 cup water
• 1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
• 2 cups shredded Monterey Jack cheese
• 2 cups 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 pitted ripe olives, halved

1. Preheat oven to 325u0b0. 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.
2. 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.
3. Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

lean ground beef, taco, tomato sauce, water, tortilla chips, shredded monterey, cheddar cheese, torn iceberg lettuce, red onion, tomato, sour cream, olives

Taken from www.tasteofhome.com/recipes/eyeball-taco-salad/ (may not work)