Guts And Eyeballs Salad Recipes

EYEBALL TACO SALAD

Eyeball Taco Salad image

Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato and satisfying southwestern flavor to make everyone in your freaky family happy. -Jolene Young, Union, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

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 sour cream
10 pitted ripe olives, halved

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.

Nutrition Facts : Calories 569 calories, Fat 35g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 962mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.

GUTS AND EYEBALLS SALAD

Guts and Eyeballs Salad image

My daughter's birthday is near Halloween, which made planning her party easy. I adapted this recipe from one my mother used to make to fit the occasion. I made it expecting the kids would find it interesting but not likely eat it, so the adult guests could indulge. Boy, was I wrong! Can be made the day before.

Provided by MrsHippie

Categories Shrimp Salad

Time 55m

Yield 10

Number Of Ingredients 15

Ingredients

2 cups mayonnaise
⅓ cup prepared horseradish
2 teaspoons dry mustard powder
2 teaspoons lemon juice
1 teaspoon seasoned salt
½ teaspoon salt
1 (8 ounce) package rigatoni pasta
1 pint cherry tomatoes
1 (15 ounce) can jumbo pitted black olives, drained
1 (8 ounce) can whole water chestnuts, drained
½ head cauliflower, broken into florets
1 zucchini, cut into strips
1 green bell pepper, cut into thin strips
½ pound small whole fresh mushrooms
1 ½ pounds cooked shrimp, peeled and deveined

Steps:

In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; rinse with cold water until the pasta is cool.
Place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 28.9 g, Cholesterol 149.5 mg, Fat 41.2 g, Fiber 4.6 g, Protein 20.2 g, SaturatedFat 6.2 g, Sodium 1018.6 mg, Sugar 4 g

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