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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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My friends mom use to make this. A crowd pleaser. Ingredients:
2 lbs ground beef |
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 |
2 (15 ounce) cans ranch style beans (pinto beans in seasoned tomato sauce) |
1 (10 1/2 ounce) package corn chips |
2 cups hot cooked rice |
2 cups shredded cheddar cheese |
1 medium onion, chopped |
1 medium head iceberg lettuce, shredded |
3 medium tomatoes, chopped |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 cup picante sauce (optional) |
Directions:
1. Directions.
2. In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1-1/2 hours.
3. Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 10-12 servings.
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