Reading Erin's recipe for Nacho Pie made me think about one of my favorites, a takeoff on Taco salad. Here it is, copied from volume 1 of my cookbook The Opinionated Cook (on Kindle or in hard copy)

Saute one pound of ground beef until it’s brown. Add one chopped onion and one teaspoon of crushed garlic along with a can of tomato paste and 2/3 of a can of water, 2 teaspoons each of Worcestershire sauce and sugar, one teaspoon each of ground cumin and chili powder and  ½ teaspoon of salt. Mix well and simmer, covered, for about 30 minutes, stirring occasionally and adding water if it sticks. To serve, put a layer of regular size Frito chips in each bowl, spread sauce on top and then shredded lettuce (my wife's choice) or spread shredded lettuce on top and then put sauce on top (my way). Garnish with your choice of diced avocado, shredded cheddar, chopped onions, black olives, sour cream and salsa.
djkauf