TEXAS TACO DIP PLATTER RECIPE

Texas Taco Dip Platter Recipe image

Provided by @MakeItYours

Number Of Ingredients 19

2 pounds ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato puree
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (10-1/2 ounces) corn chips
2 cups hot cooked rice
TOPPINGS:
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup picante sauce, optional

Steps:

In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1-1/2 hours.
Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired.
Yield: 10-12 servings.
Originally published as Texas Taco Dip Platter in Taste of Home
April/May 1995, p8
Nutritional Facts
serving (1 each) equals 472 calories, 23 g fat (8 g saturated fat), 57 mg cholesterol, 950 mg sodium, 43 g carbohydrate, 7 g fiber, 24 g protein.
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