Chilaquilas Appetizer

Name: Chilaquilas Appetizer
Ingredients: 1 pound ground beef; 1 can (16 ounces) chili beans, undrained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (6 ounces) pitted ripe olives, drained and sliced; 6 green onions, sliced; 1 to 2 tablespoons chili powder; Salt and pepper to taste; 1 package (20 ounces) tortilla or corn chips; 1 to 2 cups shredded cheddar cheese

9 ingredients

2 steps

Ingredients

1 pound ground beef
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) pitted ripe olives, drained and sliced
6 green onions, sliced
1 to 2 tablespoons chili powder
Salt and pepper to taste
1 package (20 ounces) tortilla or corn chips
1 to 2 cups shredded cheddar cheese

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, olives, onions, chili powder, salt and pepper.
2

Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Arrange chips on a platter; top with meat mixture and sprinkle with cheese.