Ingredients: Ground beef, sautéed red and green bell peppers and onion, sliced portobello mushrooms, can of green chilis, can of black diced olives, 3/4 can of Enchilada Sauce, 3/4 can of drained Rotel Tomatoes, sliced jarred jalapeños, 1 jar 5-cheese Alfredo sauce, red pepper flakes, a little salt and pepper. I used fresh grated Pepper Jack and Cheddar cheese in both the meat mixture and as the topping. The bottom layer- the crust - is a 12-count box of hard Taco shells, crushed. It's one heck of a flavor bomb.