1 lb (454 g) lean ground beef

2 tablespoons (30 ml) olive oil

1 bag (454 g/1 lb) white corn tortilla chips

2 cups (500 ml) store-bought salsa

1 can (540 ml/19 oz) red kidney beans, rinsed and drained

1/2 cup (125 ml) oil-packed pitted kalamata olives, drained and thinly sliced

1/2 cup (125 ml) pickled mild banana peppers or jalapeños, finely sliced

3 cups (750 ml) grated sharp cheddar

3 green onions, finely sliced

Garlic salt and pepper

With the rack in the bottom position, preheat the oven to 200°C (400°F). Line a baking sheet with aluminum foil.

In a skillet over medium-high heat, brown the ground beef in the oil, breaking it up as it cooks. Season with salt and pepper.

Scatter half the chips on the baking sheet. Top with half the meat, salsa, beans, olives, peppers and cheese. Repeat with remaining ingredients to form two layers. Scatter the green onions on top.

Bake for 10 minutes, finishing under the broiler if necessary.

Serve immediately with sour cream and guacamole on the side.

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