Spooky Eyeball Tacos Recipes

SPOOKY EYEBALL TACOS

Steps:

• Heat oven to 350°F.
• Mix meat and seasoning mix; shape into 36 (1-inch) balls. Place in 15x10x1-inch pan.
• Bake 15 to 20 min. or until done (160ºF).
• Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to resemble eyeballs.

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.

MEXICAN SPOOKY EYEBALL TACOS

Steps:

• 1. 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.
• 2. Brown the remaining seasoned ground beef and add salsa.
• 3. Fill each taco shell with a thin layer of ground beef, sour cream, lettuce, and tomatoes.
• 4. 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:

• 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.