Easy "naked" Nacho Dip

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 2 (1 1/4 ounce) packages taco seasoning (recommend hot or spicy to add flavor)
• 1 -2 cup black olives, sliced, drained (recommend using 2-3 small cans of pre-sliced, for ease)
• 2 (16 ounce) cans chili with beans (recommend nalley's thick chili, to avoid too much liquid in the dip, or drain a regular can of chili)
• 2 cups cheddar cheese, shredded (for melting)
• 2 tomatoes, chopped
• 1/2 head lettuce, shredded
• 1 onion, finely chopped
• 2 cups monterey jack cheese, shredded (for topping, can use any mexican blend cheese)
• 1 cup salsa
• 1 pint sour cream
• 1 pint guacamole
• 1 lb tortilla chips (tostidos scoops work great for this)

Recipe

• 1 in a skillet, brown the ground beef, drain grease. add taco seasoning and cook to package directions.
• 2 preheat oven to 350°f.
• 3 pour beef mixture into a large baking dish. add a layer of olives. pour the chili over the top. cover with foil and bake in oven for 15 minutes. remove foil, add 2 cups of shredded cheddar cheese and bake uncovered for 5 more minutes or until cheese is melted.
• 4 to serve, use a large spoon and put a serving on the plate, then add all the other toppings to your liking. scoop up each individual bite with chips.