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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Just got home from work? Tired? Try this quick, balanced meal that tastes great and leaves time for you to relax after a busy day.âMarie Noguerole of Portland, Oregon Ingredients:
1-1/2 pounds ground beef |
1/2 cup chopped onion |
2 cans (15 ounces each) pinto beans, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
2 teaspoons hot pepper sauce |
1/2 teaspoon salt |
8 cups corn chips |
2 cups shredded lettuce |
1 cup (4 ounces) shredded mexican cheese blend |
1/2 cup sour cream |
1/4 cup sliced ripe olives |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Serve over corn chips. Top with lettuce, cheese, sour cream and olives. Yield: 8 servings.
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