There’s just something about layers of ground beef, salsa, tortilla chips, sour cream, and cheddar cheese that appeals to the soul—at least when your mama has been making seven-layer salads and dips for as long as you can remember. Mexican flavors are particularly popular for parties—Brooke is definitely a big fan of them—but this dish is quick enough to fix for a fun weeknight fiesta, too. You can use up the broken bottom-of-the-bag tortilla chips for this meal, and you don’t need a side dish other than a little guacamole for dipping the extra chips in.

　　

Ingredients

serves 4 to 6

　　1 1/2 cups crushed tortilla chips

　　1 tablespoon olive oil

　　1 pound ground beef

　　One 1.25-ounce packet taco seasoning mix or homemade Taco Seasoning (recipe follows)

　　1 cup prepared salsa, preferably fresh from your supermarket’s refrigerator case

　　3/4 cup sour cream

　　1 avocado, halved, peeled, pitted, and cubed

　　1 cup grated extra-sharp cheddar cheese (4 ounces)

　　

Taco Seasoning

1 tablespoon chili powder

　　2 teaspoons onion powder

　　1 teaspoon ground cumin

　　1 teaspoon garlic powder

　　1 teaspoon paprika

　　1 teaspoon dried oregano

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　(makes 3 tablespoons (equal to 1/4-ounce taco seasoning packet)

　　

Step 1

Spray a broiler-proof 9-inch pie plate with non-stick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.

　　

Step 2

Heat the oil in a large skillet over medium-high heat. Brown the beef, breaking it up with a fork, for 5 to 7 minutes, or until the meat is no longer pink. Pour off the drippings from the skillet and add the taco seasoning and 2/3 cup of water to the meat. Simmer, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.

　　

Step 3

Preheat the broiler.

　　

Step 4

Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream, and the remaining 1/2 cup tortilla chips over the avocado. Top with the cheddar cheese. Broil, 4 inches from the heat, for 3 to 5 minutes, or until the cheese is melted and bubbling (watch carefully to see that the cheese doesn’t burn). Serve hot.

　　

Taco Seasoning

Step 5

In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately or store in an airtight container at room temperature for up to 6 months.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.