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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Ingredients:
2 lbs ground beef (lean) |
1 large onion, chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (12 ounce) can tomato paste |
1 (15 ounce) can tomato puree |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
2 teaspoons salt |
1 (28 ounce) can ranch style beans, undrained |
1 (10 1/2 ounce) package corn chips |
2 cups hot cooked rice |
2 cups shredded cheddar cheese |
1 medium onion, chopped |
1 head iceberg lettuce, shredded |
3 medium tomatoes, chopped |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 cup picante sauce (optional) or 1 cup salsa (optional) |
sour cream (optional) |
Directions:
1. In a large skillet or Dutch oven, brown beef and onion; drain. Add next 7 ingredients; simmer for 1 1/2 hours.
2. Add beans and heat through.
3. On a large platter, layer the corn chips, rice, ,meat mixture, cheese, onion, lettuce, tomatoes and olives.
4. Serve with picante sauce or salsa if desired.
5. Note: I would probably add some sour cream also.
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