Ingredients
- 1 (12 oz) bag tortilla chips
- ½ c. butter, melted
- 2 tablespoons grapeseed oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 pound lean ground beef
- ½ teaspoon garlic salt
- 2 cups shredded cheddar cheese
- 1 cup shredded pepperjack cheese
- 1 jar (16 ounces) medium-hot salsa
- 1 can (2.2 ounces) sliced black olives, drained (about ¼ cup)
- 3 large green onions, trimmed and sliced
- ¼ c. chopped cilantro
Instructions
- Heat oven to 375 degrees . Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13 x 9 baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
- Meanwhile, heat oil In large skillet over medium-high heat. Add onion, red peppers, green peppers, ground 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. Drain off any excess fat from skillet.
- Pour the jar of salsa into a large bowl. Fold the cooked meat mixture, 1 cup of the cheddar cheese, ½ cup of pepperjack cheese, and olives into the salsa. Scrape entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
- Bake at 375 degrees for 30 minutes. Sprinkle green onions and cilantro evenly over the top.
** Note from Chella I used Coconut oil or Olive oil when I made this for my family**