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Submitted by: Sonya Labbe from West Hollywood, CA
Originally shared on the web 06/05/2019

2 T. olive oil
1 lb. ground beef
1/2 c. red onion, finely chopped
1/2 c. carrot, peeled and finely chopped
4 cloves garlic, minced
1 t. cayenne pepper, or to taste
1 bay leaf
1/2 c. dry red wine or vegetable broth
15-1/2 oz. can crushed tomatoes
8-oz. can tomato sauce
1/2 c. vegetable broth
salt and pepper to taste
2 T. fresh basil, chopped
15-oz. pkg. corn or tortilla chips, divided
2 c. shredded Parmesan cheese, divided

Heat olive oil in a large saucepan over medium-high heat. Add beef; cook until browned and a little crisp, 10 to 12 minutes, breaking up beef with a spoon. Push beef to one side of pan; add onion, carrot, garlic, red pepper flakes and bay leaf to the other side of pan. Cook until vegetables are softened, about 5 minutes. Add wine or broth; scrape up browned bits from bottom of pan. Increase heat to high; add tomatoes with juice, tomato sauce, broth, salt and pepper. Cook until mixture begins to thicken, 6 to 7 minutes. Remove from heat; discard bay leaf and stir in basil. Spread half of chips on a rimmed baking sheet; top with half of sauce and half of cheese. Repeat layering. Bake at 350 degrees for just a few minutes, until cheese is melted. Serve hot. Serves 8.