Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef or turkey to the skillet. Break it up with a spoon and cook until browned, draining off any excess grease.2 tablespoons olive oil, 2 large yellow onions, finely chopped, 4 cloves garlic, minced, 1.5 pounds ground beef or ground turkey
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, salt and freshly ground black pepper
- Pour in the diced tomatoes (undrained), drained and rinsed kidney beans, drained and rinsed black beans, and the Rotel (undrained). Add the taco seasoning packet. Stir everything together well.1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 packet (1 ounce) taco seasoning
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally. This simmering time allows the flavors to meld and the mixture to thicken slightly. If it seems too thick, you can add a tablespoon or two of water or beef broth.
- In a very large serving bowl or a disposable aluminum pan (ideal for parties), spread the crushed tortilla chips in an even layer.1 (10 ounce) bag tortilla chips, crushed
- Top the tortilla chips with the shredded iceberg lettuce.6 cups shredded iceberg lettuce
- Spoon the warm, seasoned meat and bean mixture evenly over the lettuce.
- Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the meat mixture.2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Dollop spoonfuls of salsa and sour cream (or Greek yogurt) over the cheese. Garnish with chopped fresh cilantro, sliced black olives, and chopped avocado or guacamole just before serving to keep them fresh.1 cup salsa, 1 cup sour cream or Greek yogurt, 1/2 cup chopped fresh cilantro, 1/4 cup sliced black olives, 1/2 cup chopped avocado or guacamole
Notes
Leftovers can be stored in an airtight container in the refrigerator. Separate components to maintain texture.
