Ingredients
- 1 can Roast Beef, drained; reserve 3 tablespoons of broth
- 1 tablespoon taco seasoning
- 1 medium bag of tortilla chips
- 2 cups shredded cheese (Kirkland Signature Mexican Blend)
- 1 small can sliced olives, drained
- 1 medium tomato, diced
- 2 green onions, diced
- 1 to 2 tablespoons chopped fresh cilantro
- Optional: salsa, guacamole, sour cream
Directions
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Preheat oven to 400 degrees.
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In a large skillet, shred the drained Roast Beef and add taco seasoning and reserved broth.
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Simmer together until thickened, about 3 to 5 minutes.
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Spread one-third of the tortilla chips on an oven proof dish; spoon 1/3 of the meat mixture over the chips, and top with 1/3 of the cheese.
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Repeat twice more; place in the oven until the cheese melts, about 10 minutes.
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Scatter olives, tomato, onion and cilantro over the top.
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Serve with salsa, guacamole, and sour cream.