Average Rating: 4.333333TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 20 servings.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 (9-1/4 ounces) corn chips
- 3 cups hot cooked rice
- 2 large onions, chopped
- 2 cups 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
Instructions
- 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
- 2. On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
Nutrition Facts
1 serving: 340 calories, 17g fat (6g saturated fat), 45mg cholesterol, 663mg sodium, 28g carbohydrate (4g sugars, 5g fiber), 19g protein.