This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.
Ingredients
- olive oil: 1 tsp
- onion: 1 piece (chopped)
- ground beef: 2 pound
- chili powder: 0.5 cup
- oregano: 1 Tbsp (dried)
- ground cumin: 2 Tbsp
- black olives: 0.75 cup (sliced)
- light red kidney beans: 2 cans (14 ounce cans, drained and rinsed)
- garbanzo beans: 1 piece (16 ounce, drained and rinsed)
- pinto beans: 1 can (16 ounce can, drained and rinsed)
- black beans: 1 can (16 ounce can, drained and rinsed)
- salt and ground black pepper: (to taste)
- mayonnaise: 4 cups
- taco sauce: 1 cup
- hot pepper sauce: 2 tsp
- head iceberg lettuce: 1 piece (shredded)
- tomato: 1 piece (chopped)
- cheddar cheese: 2 cups (shredded)
- crumbled tortilla chips: 2 cups
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
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Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
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Mix together 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 to serve.
