Enchilachos (Enchilada–Nacho Casserole)

1 lb ground beef

Cooking oil, for the pan

1 packet taco seasoning (your favorite)

1/2 cup salsa

1 can diced green chilies

1 bag tortilla chips

1 large can enchilada sauce

Shredded cheese — a big handful for mixing, plus more for a layer on top (amount not stated)

Sour cream, to serve (optional)

Sliced black olives, to garnish (optional)

Heat oil in a pan over medium-high. Add 1 lb ground beef, break it up, brown it, and drain.

Stir in a packet of taco seasoning, 1/2 cup salsa, and a can of diced green chilies until well combined. Set aside.

Put a bag of tortilla chips in a large mixing bowl, gently breaking them up a little as you go.

Add the meat mixture on top of the chips.

Add a large can of enchilada sauce and a big handful of shredded cheese.

Mix everything together well with hands or a spoon so the chips are nicely coated.

Transfer the mixture to a greased 9x13 baking dish.

Top with a layer of shredded cheese.

Cover with foil and bake at 350°F for about 45 minutes.

Remove from the oven and carefully take off the foil. For toastier cheese, return it to the oven uncovered for a few more minutes.

Let it cool before serving.

Serve on plates, topped with sour cream and sliced black olives if desired.