Best Taco Plate For Two Recipes

Taco Appetizer Platter image

Provided by Mimi in Maine

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese (room temperature)
1 cup taco sauce (your choice in heat)
1/2 small head of lettuce (cut and diced)
1 large tomatoes (diced)
2 tablespoons diced green peppers
2 tablespoons diced onions
8 black olives (sliced)
8 green olives (sliced)
1/2-3/4 cup shredded cheddar cheese

Steps:

I put this on a 12" round platter, but any dish would be fine.
Put the cream cheese in a bowl and beat with mixer.
Slowly add the taco sauce and beat well.
Neatly spread this on a platter.
Sprinkle the lettuce as the next layer.
Then over this arrange the diced tomatoes.
Next layer is the green pepper and then the onion.
Next layer is the olives arranged nicely.
Then lastly is the cheddar cheese; (In the photo I did not put it on because I didn't have any, but by the time we ate it, I had gone to the store and got some).
Use frito scoops or tortillas for scooping up the platter.

Nutrition Facts : Calories 253.4, Fat 22.7, SaturatedFat 12.6, Cholesterol 69.9, Sodium 562.1, Carbohydrate 8, Fiber 0.6, Sugar 4.7, Protein 5.5

Yummy Tacos for Two image

Provided by Erin Bried

Yield Makes 2 servings

Number Of Ingredients 8

1 red bell pepper, sliced
1 teaspoon olive oil
1 package (9 ounces) Perdue Short Cuts Carved Chicken Breast Strips, Grilled
1 clove garlic, chopped
1/2 cup salsa
4 whole-grain taco shells
1/2 cup shredded 2-percent fat mozzarella
1 jalapeño chile, chopped (optional)

Steps:

In a medium skillet, sauté bell pepper in oil until soft, about 6 minutes. Add chicken, garlic, salsa, salt and pepper; cook, stirring, until heated through. Stuff taco shells with chicken mixture, cheese and jalapeño, if desired.

Taco on a Platter image

Provided by Dreamer in Ontario

Categories < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef
1 medium onion, chopped
1 (14 ounce) can tomato paste
1 (14 ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
1 (28 ounce) can pork and beans in tomato sauce
2 cups corn chips, broken
2 cups cooked long-grain rice, hot
2 cups medium cheddar, grated
1 medium red onion, chopped
1 head iceberg lettuce, shredded
3 medium tomatoes, chopped
1/3 cup sliced ripe olives, pitted

Steps:

In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft.
Drain excess fat.
Add next 6 ingredients, mix well and simmer uncovered for 15 minutes.
Add beans and heat through.
Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.