30 ServingsPrep: 1 hour Bake: 20 min.
- 2 pounds ground beef
- 2 large onions, chopped
- 2 large green peppers, chopped
- 2 cans (28 ounces each) diced tomatoes, undrained
- 2 cans (16 ounces each) hot chili beans, undrained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (11 ounces each) whole kernel corn, drained
- 2 cans (8 ounces each) tomato sauce
- 2 envelopes taco seasoning
- 2 packages (13 ounces each) spicy nacho tortilla chips
- 4 cups (16 ounces) shredded cheddar cheese
OK ,you got that? Now let me tell you how I do it. First of all I don't have a dutch oven and so I just use a large pot. If you are cooking for a crowd then you can make it in the amount that is written above but if your just making it for your family then cut the measurements in half. I some times cook it all and freeze half of it for later. The next thing is I don't use spicy chips just Tortilla chips, the spicy ones seem to get to soggy. Al ways save some extra chips to put on the table for some extra crunch and some chill taco sauce to place on the table to add to the sauciness. I like to have sour cream, taco sauce, and avocados on the table to add to your plate as you serve it up. Enjoy the Goodness.
- In a Dutch oven, cook the beef, onions and green peppers over medium
- heat until meat is no longer pink; drain. Stir in the tomatoes,
- beans, corn, tomato sauce and taco seasoning. Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes (mixture will be
- In each of two greased 13-in. x 9-in. baking dishes, layer 5 cups of
- chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4
- cups of chips and 2 cups of cheese.
- Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
- Yield: 2 casseroles (15 servings each). © Taste of Home 2011