Ingredients
2-1/2 pounds lean ground beef (90% lean)1 envelope taco seasoning1 can (8 ounces) tomato sauce3/4 cup water1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed2 cups shredded Monterey Jack cheese2 cups shredded cheddar cheese4 cups torn iceberg lettuce1 medium red onion, finely chopped10 slices tomato, halved1 cup sour cream10 pitted ripe olives, halved
Preparation
Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.
Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.
