Eyeball Taco Salad

EYEBALL TACO SALAD

2 1/2 lbs. lean ground beef (90% lean)
3/4 cup water
1 can (8 oz.) tomato sauce
1 env. taco seasoning
1 pkg. (12 1/2 oz.) nacho tortilla chips, crushed
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded cheddar cheese
4 cups torn iceberg lettuce
1 med. red onion, finely chopped
10 slices tomato, halved
1 cup (8 oz.) sour cream
10 whole pitted ripe olives, halved

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, uncover, for 15 minutes. Place tortilla chips in a greased 15x10x1 baking pan; sprinkle with Monterey Jack cheese, Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325 degrees for 25 to 30 minutes or until bubbly. Top with lettuce and onion. Cut into ten 5x3 pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Makes 10 servings.