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Prep 15 mins
Cook 20 mins
I love nachos, but I hate the time and mess it makes to pile all the ingredients on top of the chips, only to make them soggy. I prefer this "naked" method. To serve, just put the dish in the middle of the table, surround it with little individual dishes of toppings and let everyone make their own! Great for picky eaters! (All topping measurements are approximations, use as much or as little as you'd like.)
- 1 lb lean ground beef
- 2 (1 1/4 ounce) packages taco seasoning (recommend hot or spicy to add flavor)
- 1 -2 cup black olives, sliced, drained (recommend using 2-3 small cans of pre-sliced, for ease)
- 2 (16 ounce) cans chili with beans (recommend Nalley's Thick Chili, to avoid too much liquid in the dip, or drain a regular can of chili)
- 2 cups cheddar cheese, shredded (for melting)
- 2 tomatoes, chopped
- 1⁄2 head lettuce, shredded
- 1 onion, finely chopped
- 2 cups monterey jack cheese, shredded (for topping, can use any Mexican blend cheese)
- 1 cup salsa
- 1 pint sour cream
- 1 pint guacamole
- 1 lb tortilla chips (Tostidos Scoops work great for this)
- In a skillet, brown the ground beef, drain grease. Add taco seasoning and cook to package directions.
- Preheat oven to 350°F.
- Pour beef mixture into a large baking dish. Add a layer of olives. Pour the chili over the top. Cover with foil and bake in oven for 15 minutes. Remove foil, add 2 cups of shredded cheddar cheese and bake uncovered for 5 more minutes or until cheese is melted.
- To serve, use a large spoon and put a serving on the plate, then add all the other toppings to your liking. Scoop up each individual bite with chips.