Ingredients
2-1/2 pounds ground beef2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) tomato sauce1 envelope chili seasoning1 package (9-1/4 ounces) corn chips3 cups hot cooked rice2 large onions, chopped2 cups shredded Monterey Jack cheese1 medium head iceberg lettuce, shredded4 medium tomatoes, chopped1-1/2 cups chopped ripe olivesHot pepper sauce, optional
Preparation
In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
