Ingredients
1
lb ground beef sirloin
1
package (8 oz) refrigerated prechopped onion
1
package (8 oz) refrigerated prechopped tricolor bell pepper mix
1
jar (16 oz) Old El Paso™ Thick ’n Chunky mild salsa
1
can (2 1/4 oz) sliced ripe olives, drained
3
cups shredded pepper Jack cheese (12 oz)
1
bag (11 oz) tortilla chips
1/2
cup unsalted butter, melted, cooled
2
cups shredded iceberg lettuce
1
cup diced tomatoes
1/4
cup sliced green onions (4 medium)
Sour cream, if desired
Preparation
Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.
