Cut corn tortillas to make baked chips. Place on cookie sheet and bake in oven at 325 degrees until lightly golden.

Remove from oven and let cool completely, when chips are crispy.

Pile chips in 9×13 casserole dish and sprinkle taco crumbles, black olives, and daiya shreds. Bake at 325°F until daiya is melted, about 10 minutes.

Remove from oven and pour hot cheesy sauce evenly over top. Add lettuce, tomato, green onions, salsa, avocado. Serve.