Prep Time: 25 min ; Start to Finish: 25 min
Makes: 4 servings
You'll be very wise, indeed, when you try a silly salad packed with veggies.
4 slices (3/4 oz each) American cheese
1/2 lb lean (at least 80%) ground beef
3 tablespoons Old El Paso® taco seasoning mix (from 1.25-oz package)
2/3 cup water
2 cups frozen O'Brien potatoes with peppers and onions (from 28-oz bag)
2 or 3 pitted small ripe olives, sliced
12 ready-to-eat baby-cut carrots
1/2 cup chopped leaf lettuce
1 . From each cheese slice, cut 2 (1 1/2-inch) rounds; reserve cheese scraps.
2 . In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix, water and potatoes. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in reserved cheese scraps until melted.
3 . Spoon beef mixture evenly into 4 (10-oz) ungreased custard cups. Top each with 2 cheese rounds to look like eyes of owl. Place olive slice on each cheese round to look like pupils of eyes. Add carrots to look like beak and ears; sprinkle lettuce to look like feathers on face.
High Altitude (3500-6500 ft):No change.
A 1 1/2-inch diameter jar lid, such as one from a spice jar, works well to cut the cheese rounds.
