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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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This recipe proves you don't need to fuss to feed and appetizer to a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lovers dream!—Ann Nace, Perkasie, Pennsylvania Ingredients:
2-1/2 pounds ground turkey or beef |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (15 ounces each) tomato sauce |
1 envelope chili seasoning |
1 package (10-1/2 ounces) corn chips |
3 cups hot cooked rice |
2 large onions, chopped |
2 cups (8 ounces) shredded monterey jack cheese |
1 medium head iceberg lettuce, shredded |
4 medium tomatoes, chopped |
1-1/2 cups chopped ripe olives |
hot pepper sauce, optional |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
2. On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired. Yield: 20-24 servings.
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