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Barbecue Beef Taco Plate

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

Printed from tasteofhome.com Jul 25, 2008

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Barbecue Beef Taco Plate cont.

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.