This is a Mexican recipe that is only as hot as you make it. It is wonderful summer or winter.
Servings: 4 or 8 or 12 or ????Prep Time: 20 minites Cook Time: 30 minutes
6″ Corn tortilla chips cut into 8ths ( get the big bag as they keep well)
1 lb. ground beef per every 4 people
1 lb. grated cheese per every 4 people (I use mexican blend)
1 large onion per every 4 people, chopped
1 can olives per every 4 people (chopped or whole), drained
Schilling Taco Seasoning ( I keep a 16 ounce can on hand, so use the amount you like to taste)
1 large container of Sour Cream per every 4 people
1 VERY large jar salsa
Jalapenos if you like chopped and added be each person
Cut several 6″ corn tortillas in 8ths. Start deep fryer and when hot, put 3 or 4 stacks into the pot. Cook until crispy. I remove one to see if it is done before I take them out. I also let them brown slightly. Remove and drain. Put in next batch. Do the same until you have a plate for each person eating. Put each group you remove from the fryer onto a dinner plate.
Brown ground beef and put in Schilling Taco Seasoning. Put about 1/4 pound on each plate filled with chips. Put shredded cheese on top of that and heat in oven until melted.
Cut up onion enough for every guest, open a can of black olives (chopped or whole), drain. Put onions to taste and olives to taste. Serve with Salsa and Sour Cream.
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