Mexican Fiesta Platter

• 2-1/2 pounds ground beef
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) tomato sauce
• 1 envelope chili seasoning
• 1 package (10-1/2 ounces) corn chips
• 3 cups hot cooked rice
• 2 large onions, chopped
• 2 cups shredded Monterey Jack cheese
• 1 medium head iceberg lettuce, shredded
• 4 medium tomatoes, chopped
• 1-1/2 cups chopped ripe olives
• Hot pepper sauce, optional

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
2. On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

ground beef, kidney beans, tomato sauce, chili seasoning, corn chips, rice, onions, shredded monterey, head iceberg lettuce, tomatoes, chopped ripe olives, pepper sauce

Taken from www.tasteofhome.com/recipes/mexican-fiesta-platter/ (may not work)