Ingredients 2 cups shredded sharp natural Cheddar cheese (8 ounces) 1 1/4 cups Gold Medal™ all-purpose flour 1/2 cup butter or margarine, melted 48 small pimiento-stuffed olives, drained and patted dry Steps 1 Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.) 2 Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours. 3 Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.
2 In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
3 Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.
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