Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds lean ground beef (90% lean)

  2. 3/4 cup water

  3. 1 can (8 ounces) tomato sauce

  4. 1 envelope taco seasoning

  5. 1 package (12-1/2 ounces) nacho tortilla chips, crushed

  6. 2 cups (8 ounces) shredded Monterey Jack cheese

  7. 2 cups (8 ounces) shredded cheddar cheese

  8. 4 cups torn iceberg lettuce

  9. 1 medium red onion, finely chopped

  10. 10 slices tomato, halved

  11. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  12. 10 whole pitted ripe olives, halved

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly. Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.


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