2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons hot pepper sauce
1/2 teaspoon salt
8 cups corn chips
2 cups shredded lettuce
1 cup shredded Mexican cheese blend
1/2 cup sour cream
1/4 cup sliced ripe olives
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Serve over corn chips. Top with lettuce, cheese, sour cream and olives.