Smith's Chef Jeff Jackson's recipe as featured on Good Day Utah: Weekend Edition!
2 tbsp. oil, divided in half
1 lb. ground beef
¼ cup chopped onion
Salt and pepper to taste
1 packet taco seasoning
1/3 cup water
8 oz. bag tortilla chips
1 (7.75 oz.) can El Pato hot tomato sauce
1 cup shredded Mexican blend cheese
1 (14.5 oz.) can black beans, drained and rinsed
½ cup sliced black olives
1 large avocado, cubed
1 bunch green onions, chopped
Pickled jalapenos, chopped cilantro, lime wedges and sour cream for garnish
Preheat your oven to 375.
In a saute pan over med-high heat, add the 1 tbsp. oil ground beef and onion. Cook and crumble until the beef is browned. Drain off the excess fat.
Add a little salt and pepper to the beef along with the taco seasoning and water. Stir and cook until any excess moisture is evaporated. Set aside.
Add the rest of the oil to a dutch oven or heavy pot. Place 1/3 of the chips in the pot topped with 1/3 of the tomato sauce, beans, cheese, meat, avocado and green onions.
Make two more layers the same way. Put the lid on the pot and place in the oven to bake 10 minutes or until the cheese is melty.
Remove from the oven and garnish with jalapenos, cilantro, sour cream and limes.