Nacho Casserole

• 2 tablespoons oil
• 12 lb sweet pepper, sliced (about 1/2 inch-wide strips)
• 1 lb lean ground beef
• 12 teaspoon garlic salt
• 1 small onion, diced
• 2 cups corn tortilla chips, broken
• 1 (16 ounce) jar medium hot salsa, not picante
• 2 cups taco blend cheese, shredded
• 1 (8 ounce) can sliced ripe olives, drained

1. Heat oven to 375.
2. Coat 13x9x2 inch baking dish with nonstick cooking spray.
3. In large skillet, heat oil over medium-high heat.
4. Add peppers, onion, beef, and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes.
5. Drain off any excess fat from the skillet.
6. In large bowl, toss together broken tortilla chips and salsa.
7. Add cooked meat mixture, 1 cup of the taco-cheese blend and olives.
8. Scrape mixture into baking dish.
9. Sprinkle with the remaining 1 cup of taco-cheese blend over the top.
10. Bake at 375 for 30 minutes.
11. Serve with additional salsa, lettuce, tomato, and or sour cream.

oil, sweet pepper, lean ground beef, garlic salt, onion, corn tortilla chips, hot salsa, taco, olives

Taken from www.food.com/recipe/nacho-casserole-356553 (may not work)