Ingredients
Method
- Preheat oven to 350.
- In a large skillet over medium heat, heat the oil until it shimmers
- Add beef and onions, and chillies (if used) cook 6-8 minutes or until beef is no longer pink and onion is tender, crumbling meat; drain
- Add the taco mix, beans if used, and enough enchilada sauce to cover, bring to a boil, thence reduce heat and simmer to reduce the sauce.
- We are looking for a thick chili consistency here.
- Taste and season
- In a greased 13x9 in baking dish, add a layer of corn chips to the bottom
- Add a layer of the meat mixture, and a layer of cheese
- Repeat the layering, leaving a layer of chips and cheese for the final layers.
- Bake, uncovered, 15-20 minutes or until cheese is melted.
- Remove from oven and rest for 10 minutes
- Serve siding with guacamole, salsa, and more cheese.
Nutrition
Notes
A note on beef:
We are preparing a chili here; prime beef is unnecessary; a chuck roast will work well. Semi-freeze and mince down to 1/4" pieces. As a last resort, one can use ground beef.
To go vegetarian here, swap meat for plant-based meat.
A note of Corn Chips:
Yes, I am calling out a brand name here. I, as a rule, do not advertise these things. Please read between the *'s.
And a note on spice:
This is a mild recipe; one can kick it up by replacing the Hatch Chilies with jalapenos.