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1
In a medium-sized skillet, place ground chuck and minced garlic.
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2
Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
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3
Transfer meat and garlic to a colander and drain off and discard fat.
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4
Return skillet to heat.
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5
Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
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6
Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
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7
While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
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8
Shred cheddar cheese and set aside.
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9
Cut out and discard core of tomato. Chop tomato coarsely.
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10
Wash scallions and trim off and discard root ends.
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11
Chop or slice enough scallions to yield about 1 cup.
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12
Remove meat mixture from heat and cover to keep warm and set aside.
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13
Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
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14
Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
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15
Top with a dollop of sour cream garnished with scallions and hot red peppers.
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16
Toss just before serving.
