TEXAS TACO DIP PLATTER RECIPE
I take full advantage of versatile ground beef when entertaining by serving up this fun-filled dish. I've used this recipe many times, and everyone enjoys it. No one can resist this beefy entree topped with cheese, lettuce, tomatoes and olives.-Kathy Young, Weatherford, Texas
Provided by @MakeItYours
Number Of Ingredients 19
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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