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Texas Taco Platter Recipe

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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.—

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Texas Taco Platter Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 10-12 Servings

20 90 110

Ingredients

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

Directions

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.

Nutritional Facts 1 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.

Originally published as Texas Taco Platter in Taste of Home April/May 1995, p8

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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