Scary-Eyed Owls |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 25 minutes | 290 | 13gm | 1040mg | |||||
| INGREDIENTS: | ||
| 4 slices (3/4 oz each) American cheese | 1/2 lb lean (at least 80%) ground beef | 3 tablespoons taco seasoning mix (from 1.25oz 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-each 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 ground 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 or until thoroughly heated, stirring frequently. Stir in reserved cheese scraps until melted. |
| 3 | Spoon beef mixture evenly into 4 (10-ounce) ungreased custard cups. Top each with 2 cheese rounds to resemble eyes of owl. Place olive slice on each cheese round to resemble pupils of eyes. Add carrots to resemble beak and ears; sprinkle lettuce to resemble feathers on face. |