1 lb. lean ground beef
1 large onion, chopped
2 tbsp. olive oil
2 tsp. garlic salt
2 tsp. chili powder
1 (15 oz.) can stewed tomatoes
1 can Rotel tomatoes
1 (15 oz.) can tomato sauce
2 (15 oz. ea.) cans pinto beans (preferably ranch style)
1 bag corn chips (preferably family size)
1 (16 oz.) bag shredded sharp cheddar cheese

GARNISH:

3 chopped green onions
chopped fresh cilantro (optional)
2 jalapeno peppers, sliced (optional)

In a 5-quart saucepan, sauté chopped onion until it is transparent then add the ground beef, garlic salt and chili pepper. Cook until the ground beef is completely browned. Add next four ingredients and cook until boiling.

Place corn chips in the bottom of a 9x13-inch pan and pour ground beef mixture over chips. Spread shredded cheese over top and bake in 350°F oven until the cheese is bubbly and slightly browned.

Remove from oven and sprinkle garnish ingredients over top and serve.

Submitted by: Evelyn Poitevint