4 lbs. ground beef

2 envelopes taco seasoning

1 c. water

4 pkgs. (8 oz. ea.) cream cheese, softened

1 c. milk

2 envelopes ranch salad dressing mix

4 cans (4 oz. ea.)  chopped green chilies, drained

1 c. chopped  green onions

3-4 c. shredded romaine

2 c. (8 oz.) shredded cheddar cheese

4 med. tomatoes, seeded & chopped

2-3 c. honey barbecue sauce

2-3 pkgs. (13 1/2 oz. ea.) tortilla chips

In Dutch oven, cook beef over med. heat til no longer pink; drain.  Stir in taco seasoning & water.  Bring to boil.  Reduce heat; simmer, uncovered, 15 min.

In lg. mixing bowl, beat cream cheese, milk & dressing mixes til blended.  Spread over 2-14″ plates.  Layer w/ beef mixture, chilies, onions, romaine, cheese & tomatoes.  Drizzle w/ barbecue sauce.  Arrange some tortilla chips.

Yield:  40-50 servings

Image by Forest Service – Northern Region via Flickr