Categories: appetizers, dinner
Ingredients
- 2 1/2 pounds ground 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
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In a Dutch oven or large skillet, cook beef over medium heat until no longer pink; drain.
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Add beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
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On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato, and olives.
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Sprinkle with hot sauce if desired.