This recipe was written on a sheet of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Pile Up A Taco

If you like tacos but find them just too messy to eat, here’s a suggestion. Instead of stuffing all the ing. into a taco shell, use corn chips as the base.

A savory meat mixture is spooned over the chips, followed by any combination of toppings. It’s a great way to serve tacos to a crowd.

Corn Chip Tacos

2 1/2 lb. ground beef
1 large onion, chopped
2 t. chili powder
2 t. dried whole oregano
2 t. ground cumin
2 t. salt
1/4 c. sugar (optional)
1/4 t. garlic powder
2 (8 oz) cans tomato sauce
3 (6 oz) cans tomato paste
4 c. water
1 (10 oz) package corn chips
1 large onion, chopped
2 green peppers, chopped
1 avocado, chopped
1 small head iceberg lettuce, shredded
3 tomatoes, chopped
1 c. sliced ripe or or pimiento – stuffed olives
2 c. (8 oz) shredded cheddar cheese
Taco or picante sauce

Cook beef & 1 large onion in a dutch oven until meat is browned. Drain. Add next 9 ingredients; simmer 1 hr. over low heat, stirring occasionally.

Arrange corn chips on serving plates. Spoon meat mixture over chips. Layer with onions, green peppers, avocado, lettuce, tomatoes & olives. Top with cheese. Serve with taco or picante sauce.