Barbecue Beef Taco Plate

I prepared this hearty appetizer for 200 people at a cookout, and it was gone before I knew it! Everyone loved the barbecued ground beef, veggie and cheese combination. —Iola Egle Bella Vista, Arkansas

SERVINGS

40-50

CATEGORY

Appetizer

METHOD

Other stovetop

PREP

20 min.

COOK

20 min.

TOTAL

40 min.

INGREDIENTS

  • 4 pounds ground beef
  • 2 envelopes taco seasoning
  • 1 cup water
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup milk
  • 2 envelopes ranch salad dressing mix
  • 4 cans (4 ounces each) chopped green chilies, drained
  • 1 cup chopped green onions
  • 3 to 4 cups shredded romaine
  • 2 cups (8 ounces) shredded cheddar cheese
  • 4 medium tomatoes, seeded and chopped
  • 2 to 3 cups honey barbecue sauce
  • 2 to 3 packages (13-1/2 ounces each) tortilla chips

DIRECTIONS

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
    In a large bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14-in. plates. Layer with the beef mixture, chilies, onions, romaine, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips. Yield: 40-50 servings.

Printed from tasteofhome.com Jul 20, 2008

Copyright Reiman Media Group, Inc © 2008