Best 7 Eyeball Taco Salad Recipes

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Indulge in a tantalizing fusion of flavors with our Eyeball Taco Salad, a dish that combines the zest of Mexican cuisine with a touch of spooky fun. Picture a crisp bed of lettuce topped with seasoned ground beef, crunchy taco chips, juicy tomatoes, creamy avocado, and a dollop of tangy sour cream. The pièce de résistance? Edible eyeballs, crafted from hard-boiled eggs and garnished with olives, creating an eerie yet delightful visual. This recipe is sure to be a hit at your next Halloween party or any gathering where you want to add a spooky twist to your menu. But if you're looking for a less spooky alternative, we also offer a classic Taco Salad recipe that omits the edible eyeballs while still delivering the same satisfying flavors. And for those with dietary restrictions, our Vegan Taco Salad provides a plant-based option that's just as delicious and nutritious. So, whether you're a fan of the spooky or simply seeking a tasty and versatile salad, we've got you covered with our Eyeball Taco Salad and its recipe variations.

Check out the recipes below so you can choose the best recipe for yourself!

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF



Easy Healthy Taco Salad Recipe with Ground Beef image

Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.

Provided by Maya | Wholesome Yum

Categories     Main Course     Salad

Time 20m

Number Of Ingredients 10

1 lb Ground beef
1 tsp Avocado oil ((or any oil of choice))
2 tbsp Taco seasoning ((store-bought or home-made))
8 oz Romaine lettuce ((chopped))
1 1/3 cup Grape tomatoes ((halved))
3/4 cup Cheddar cheese ((shredded))
1 medium Avocado ((cubed))
1/2 cup Green onions ((chopped))
1/3 cup Salsa
1/3 cup Sour cream

Steps:

  • Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
  • Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
  • Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving

SPOOKY EYEBALL TACOS (JOHNNY #5 TACOS)



Spooky Eyeball Tacos (Johnny #5 Tacos) image

These are a sight to see. I originally made them after finding the recipe last year for Halloween and have since changed the recipe around to make them more eater-friendly. The smiles you will receive are priceless! Try to find the widest taco shells possible if you are not making your own. We call them "Johnny 5 Tacos" as they resemble the robot from the movie Short Circuit more than they seem spooky. Kids also love to help prepared these!

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 55m

Yield 2 tacos per person, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
12 taco shells
3/4 cup salsa
3/4 cup sour cream
1 tomatoes, small cubes
1 small head lettuce, sliced into small confetti squares
1 (2 1/4 ounce) can large black olives, sliced
1 cup cheese, Shredded & Long (cheddar is good, but a Mexican blend would be good too)

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.

EYEBALL TACO SALAD



Eyeball Taco Salad image

Everyone loves taco salad in my family and on Halloween this is a fun way to enjoy it. recipe found on Taste Of Home picture found on Taste Of Home Recipe site. Queen Creek, Arizona, Jolene Young(her recipe)

Provided by Eileen Hineline

Categories     Salads

Time 1h

Number Of Ingredients 12

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

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.

EYEBALL CAKE



Eyeball Cake image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 12 to 15 servings

Number Of Ingredients 11

Nonstick cooking spray
One 3-ounce box berry blue gelatin, such as Jell-O
2/3 cup boiling water
1/8 teaspoon black gel food coloring
Four 11.1-ounce boxes plain no-bake cheesecake mix
4 1/2 cups milk
1 stick (8 tablespoons) unsalted butter, melted
1 1/2 teaspoons red gel food coloring
1/4 cup sugar
One 0.67-ounce tube red writing gel
One 21-ounce can cherry pie filling

Steps:

  • For the pupil and iris: Spray a 3-quart mixing bowl with nonstick cooking spray. Combine the blue gelatin with the boiling water in a small bowl and mix until the gelatin is completely dissolved. Pour 1/4 cup of the gelatin into a second bowl and mix in the black food coloring. Set the remaining blue gelatin aside. Pour the black gelatin into the prepared bowl.
  • Place in the refrigerator to set, about 30 minutes. Use a 2 1/4-inch round cutter to cut the gelatin into a circle and carefully remove the excess gelatin from around the outside of the cutter to leave a "pupil" in the bottom of the bowl. Discard the excess gelatin.
  • Pour 1/4 cup blue gelatin into the bowl over the black pupil (if the blue gelatin has set before pouring, pop it in the microwave for 10 to 15 seconds to loosen it). You will have some excess blue gelatin. Place the bowl back in the refrigerator to set another 30 minutes.
  • For the eyeball and crust: Combine the cheesecake mixes and milk in a large bowl. Blend with an electric mixer until thick but still pourable, about 2 minutes. Pour the batter into the bowl over the pupil and iris. Gently drop the bowl on your counter a few times to release any air bubbles. Place in the refrigerator and let set for 1 hour.
  • Meanwhile, mix together the melted butter and red gel food coloring and whisk to ensure that the food coloring is completely blended into the butter. Combine the sugar, red melted butter and 2 bags of the crushed graham crackers that came with the no-bake cheesecake mix in a bowl and mix with an electric mixer on medium-low speed until the graham cracker crumbs are colored red, about 2 minutes.
  • Remove the eyeball from the refrigerator and press the crust on top. Place the entire eyeball cake back in the refrigerator to let the crust harden, about 1 hour.
  • To plate and garnish: Place a large round plate or platter over the bowl with the eyeball cake. Flip the bowl over so the bowl is on top of the plate. Gently tap the bowl and plate on the counter to help release the eyeball. Gently remove the bowl to reveal the eyeball cake (if the cake does not release from the bowl, dip the bowl in warm water to help it loosen).
  • Use the red writing gel to make branching lines around the eye to resemble the veins of a bloodshot eye. Spoon the cherry pie filling around the entire base of the eyeball (you may not use the whole can).

SPOOKY EYEBALL TACOS



Spooky Eyeball Tacos image

Throw together these Spooky Eyeball Tacos for your next Halloween party. A crowd-favorite amongst children and adults alike, these Spooky Eyeball Tacos turn tasty meatballs into a creepy (yet delicious) idea.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 2 tacos each

Number Of Ingredients 6

1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
12 TACO BELL® Crunchy Taco Shells
3/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (2-1/4 oz.) sliced black olives, drained

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.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

TACO SALAD I



Taco Salad I image

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Provided by Denise Williamson

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

Steps:

  • In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
  • Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g

SPOOKY EYEBALL TACOS



Spooky Eyeball Tacos image

Now, truthfully, could you eat something that looks back at you! Well, I guess at Halloween, anything goes!

Provided by Nana Lee

Categories     One Dish Meal

Time 40m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
12 taco shells
3/4 cup thick & chunky salsa
3/4 cup sour cream
1 (2 1/4 ounce) can sliced pitted ripe olives

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.

Nutrition Facts : Calories 369.5, Fat 24.6, SaturatedFat 9.2, Cholesterol 64.1, Sodium 449.7, Carbohydrate 20.5, Fiber 2.9, Sugar 1.2, Protein 17.5

Tips:

  • To make the taco salad more authentic, use fresh, homemade tortillas. If you don't have time to make your own, you can use store-bought tortillas, but be sure to heat them up before serving.
  • For a healthier version of the taco salad, use lean ground beef or turkey instead of regular ground beef. You can also use a variety of vegetables, such as black beans, corn, and bell peppers, to add more nutrients to the salad.
  • If you're short on time, you can use a pre-made taco seasoning mix. However, if you have a little extra time, it's worth making your own taco seasoning. It's easy to do and tastes much better than the store-bought kind.
  • Be creative with your toppings! You can use anything from shredded cheese and sour cream to guacamole and salsa. You can also add a dollop of Greek yogurt or hummus for a healthy twist.
  • Serve the taco salad immediately after assembling it. This will prevent the tortilla chips from getting soggy.

Conclusion:

Taco salad is a delicious and easy-to-make meal that's perfect for any occasion. It's a great way to use up leftover taco meat and vegetables, and it's also a healthy and satisfying meal. With so many different topping options, everyone can find a taco salad that they'll love.

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