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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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DH loves Mexican and requests it often. This recipe is from Company's Coming Greatist Hits Mexican. It's a good way to eat tacos without all the mess (even though it may not be authentic). You can make the beef sauce a day ahead and refrigerate it. Just heat thoroughly before assembling. Ingredients:
2 lbs lean ground beef |
1 medium onion, chopped |
1 (14 ounce) can tomato paste |
1 (14 ounce) can crushed tomatoes |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
2 teaspoons salt |
1 (28 ounce) can pork and beans in tomato sauce |
2 cups corn chips, broken |
2 cups cooked long-grain rice, hot |
2 cups medium cheddar, grated |
1 medium red onion, chopped |
1 head iceberg lettuce, shredded |
3 medium tomatoes, chopped |
1/3 cup sliced ripe olives, pitted |
Directions:
1. In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft.
2. Drain excess fat.
3. Add next 6 ingredients, mix well and simmer uncovered for 15 minutes.
4. Add beans and heat through.
5. Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.
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