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Ingredients

• 1 package corn tortillas or any color corn chips
• 2 tablespoons vegetable oil or cooking spray
• 1 box elbow macaroni
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 pounds ground beef
• 1 medium onion, finely chopped
• 6 cloves garlic, grated, divided
• 4 jalapeño peppers, finely chopped, divided
• 2 tablespoons chili powder
• 1 tablespoon coriander
• 1 tablespoon cumin
• 3 tablespoons tomato paste
• 1 bottle of beer
• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 can chopped tomatoes with chilies (14.5 ounces), drained
• 3 cups shredded yellow cheddar cheese, divided
• 2 cans vegetarian spicy refried beans
• 5-6 plum tomatoes, seeded and diced
• 1 small red onion, finely chopped
• 1/4 cup cilantro, chopped
• Salt
• 2 limes, zest of 1 and juice of 2
• 2 avocados
• Juice of 1 lemon
• Hot sauce to taste
• 1/2 head iceberg lettuce, shredded
• 1/2 cup chopped olives with pimientos
• 1 bunch scallions, chopped

Description

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Rachael Ray