Halloween Taco Salad!

Halloween is just around the corner , but there’s no reason you can’t have some fun now with it. I love playing with food throughout the month of October, it’s just about the only time I can get away with being truly crazy with food for an entire month and no one bats an eye.ha!
 Not only do I get some fun, but  the kids get a big laugh from it all the time.  Have some fun crazy Halloween ideas for food? At the end of this post you can link up with my fellow bloggers and share your favorite Halloween recipe! It’s fun, make sure you check out all the other posts. Enjoy!  

The recipe is called EyeBall Taco Salad, but I gave it a mouth so , lets say Halloween Taco !

Ingredients
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
Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.
Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half.
Have fun and Enjoy!