1 9oz pkg. of Stone ground tortillas (we use the Sabina brand found in most Hispanic Markets).
3 cups Cheddar cheese (shredded)
1 lb Seasoned ground beef (we have a proprietary seasoning blend, but most packaged taco seasoning will work just as well.
2 cups Iceberg lettuce (shredded)
1 cup Tomatoes (diced)
¾ cup Yellow or white onion (diced)
½ cup black olives (sliced)
1 Jalapeno pepper (Slice the pepper and remove the seeds if you fear the heat)
6 oz. Sour cream
At Little Tijuana's we fry our tortilla chips, which you can do as well in a deep frying pan with extremely hot canola oil (or other frying oil), or you can bake the chips for a lighter option. Start by crosscutting all of the tortillas into 4 wedges (like mini pizza slices would look).
To fry, fill a 3" deep frying pan with one inch of canola or preferred frying oil. Heat the oil over medium high heat (to 350 degrees if you have a fryer at home). Lay the tortillas into the oil once the oil is hot. Fry just a few at a time, because if you overfill the skillet some chips end up soggy. Turn occasionally, until crisp and lightly browned (about 1 minute or less). Drain on paper towels; sprinkle lightly with salt, if desired.
To bake, spread the wedge cut tortillas onto a shallow flat baking sheet. Pre-heat your oven to 350 degrees. Place the sheet into the oven and bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.
To assemble, layer the bottom of a large platter with half of the chips and sprinkle on 1 cup of the cheese. Create a second layer of chips and cheese. Next in this order you should add the beef, onions, lettuce, tomatoes, and the final cup of cheese, peppers, sour cream and black olives. Serve with sides of your favorite salsas and guacamole if desired.