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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I take full advantage of versatile ground beef when entertaining by serving up this fun-filled dish. I've used this recipe many times, and everyone enjoys it. No one can resist this beefy entree topped with cheese, lettuce, tomatoes and olives.—Kathy Young, Weatherford, Texas Ingredients:
2 pounds ground beef |
1 large onion, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
1 can (15 ounces) tomato puree |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
2 teaspoons salt |
2 cans (15 ounces each) ranch style beans (pinto beans in seasoned tomato sauce) |
1 package (10-1/2 ounces) corn chips |
2 cups hot cooked rice |
toppings: |
2 cups (8 ounces) shredded cheddar cheese |
1 medium onion, chopped |
1 medium head iceberg lettuce, shredded |
3 medium tomatoes, chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup picante sauce, optional |
Directions:
1. 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.
2. 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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