Ingredients:
1 (12 ounce) bags tortilla chips, low fat
2 lbs extra lean ground beef
1 large tomatoes, chopped 1/4 inch chunks
1 medium onions, chopped 1/4 inch chunks
1 (2 1/4 ounce) cans sliced green olives
1 (2 1/4 ounce) cans sliced black olives
1/2 cup coarsely chopped mushrooms
0.5 (8 ounce) containers light sour cream ( more for the light hearty)
Trappey’s jalapenos ( the most important Ingredient, not only do they have heat but the best tasting jalapeno’s I have eve)
1 (16 ounce) cans fat-free refried beans
3 (1 ounce) packages Ortega taco seasoning
2 cups water
1 (1 ounce) can chopped green chilies
1 medium onions, finely chopped ( may omit)
1 (12 ounce) jars Ortega medium cheese sauce ( warmed)
1/4 head medium chopped lettuce
Directions:
Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
Return to skillet with water, beans, taco seasoning, onion and green chilies.
Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
Reduce heat cover and simmer 10 minutes stirring every couple minutes.
The construction.
On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
Now pour over WARMED cheese sauce.
Top with the lettuce next, then what ever order you want of the other veggies except the JP’s.
Then add the JP’s AS MUCH AS YOU CAN MUSTER YEA!
A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget–EVER.
You should also consider topping with some of my guacamole.
You are welcome.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.