assignmentPREPARATION
Cook ground beef, canned chilies and taco seasoning in a skillet until beef is browned completely and liquid from chilies is evaporated. Place in refrigerator and allow to chill completely until cold.
Spread even layer on bottom of a 9 X 13” glass cake pan.
Top with a double layer of crisp lettuce (half a head or more), ½ recipe of Ranch, Sour Cream, Mayo (recipe below), smoothed to an even layer, beans, corn, onion.
Then spread the remaining ½ of the meat mixture, another double layer of lettuce (press down after placing lettuce), the other ½ recipe Ranch Sour Cream Mayo, salsa, cheese, olives, bacon, jalapeños, tomato and onions.
Place cover or foil over pan and refrigerate 12-24 hours before slicing and serving in chunks with crumbled tortilla chips over top.
RANCH, SOUR CREAM, MAYO
Mix well: 1 ½ C real mayo, ½ C sour cream, 1 packet original Hidden Valley Ranch dressing mix.