Ingredients
2 pounds ground beef1 large onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste1 can (15 ounces) tomato puree2 tablespoons chili powder1 teaspoon ground cumin1/2 teaspoon garlic powder2 teaspoons salt2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)1 package (9-1/4 ounces) corn chips2 cups hot cooked rice2 cups shredded cheddar cheese1 medium onion, chopped1 medium head iceberg lettuce, shredded3 medium tomatoes, chopped1 can (2-1/4 ounces) sliced ripe olives, drained1 cup picante sauce, optional
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add next 7 ingredients; cover and simmer for 1-1/2 hours.
Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce.
