Easy "Naked" Nacho Dip - cooking recipe

Ingredients

1 lb lean ground beef
2 (1 1/4 ounce) packages taco seasoning (recommend hot or spicy to add flavor)
1 -2 cup black olives, sliced, drained (recommend using 2-3 small cans of pre-sliced, for ease)
2 (16 ounce) cans chili with beans (recommend Nalley's Thick Chili, to avoid too much liquid in the dip, or drain a regular can of chili)
2 cups cheddar cheese, shredded (for melting)
Toppings
2 tomatoes, chopped
1/2 head lettuce, shredded
1 onion, finely chopped
2 cups monterey jack cheese, shredded (for topping, can use any Mexican blend cheese)
1 cup salsa
1 pint sour cream
1 pint guacamole
1 lb tortilla chips (Tostidos Scoops work great for this)

Preparation

In a skillet, brown the ground beef, drain grease. Add taco seasoning and cook to package directions.
Preheat oven to 350\u00b0F.
Pour beef mixture into a large baking dish. Add a layer of olives. Pour the chili over the top. Cover with foil and bake in oven for 15 minutes. Remove foil, add 2 cups of shredded cheddar cheese and bake uncovered for 5 more minutes or until cheese is melted.
To serve, use a large spoon and put a serving on the plate, then add all the other toppings to your liking. Scoop up each individual bite with chips.