Ingredients
1tspolive oil
1large onion,chopped
2lbsground beef
½cupchili powder
1tbspdried oregano
2tbspground cumin
¾cupblack olives,sliced
14ozlight red kidney beans,(2 cans), drained, rinsed
16ozgarbanzo beans,drained, rinsed
16ozpinto beans,(1 can), drained, rinsed
16ozblack beans,(1 can), drained, rinsed
salt and ground black pepper,to taste
4cupsmayonnaise
1cuptaco sauce
2tsphot pepper sauce
1iceberg lettuce head,shredded
1tomato,chopped
2cupscheddar cheese,shredded
2cupstortilla chips,crumbled
Preparation
Heat the oil in a skillet over medium heat. Cook and stir onion for about 5 minutes until it has softened and turned translucent.
Reduce the heat to medium-low, and continue cooking and stirring for about 15 to 20 minutes more until the onion is very tender and dark brown.
Cook and stir ground beef into onion for about 10 minutes until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Stir in the chili powder, oregano, and cumin for about 1 minute until incorporated. Remove from heat.
Stir in the olives, kidney beans, garbanzo beans, pinto beans, and black beans. Allow to cool.
Mix together the mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve.
Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing.
Serve and enjoy!
