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Taco Platter

 Taco Platter
“We love Southwest-flavored foods and this fun recipe is a favorite,” writes June Barrus from Springville, Utah. “If you like it hotter, just add some chili powder and cumin.”
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup uncooked long grain rice
  • 1/4 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 3/4 cup canned Mexican diced tomatoes, undrained
  • 2 teaspoons tomato paste
  • 3/4 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
  • 1 package (1 ounce) corn chips
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup shredded lettuce
  • 1 medium tomato, diced
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons salsa

Directions

  • Cook rice according to package directions. Meanwhile, in a small
  • skillet, cook the beef, onion and garlic over medium heat until meat
  • is no longer pink; drain.
  • Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover
  • and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes
  • longer or until heated through.
  • Arrange the corn chips on two serving plates. Top with rice, meat
  • mixture, cheese, lettuce, tomato, olives and salsa. Yield: 2

2 of 2

Taco Platter (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (prepared with reduced-fat cheese) equals 464 calories, 15 g fat (5 g saturated fat), 38 mg cholesterol, 1,139 mg sodium, 57 g carbohydrate, 9 g fiber, 24 g protein.