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Texas Taco Dip Platter Recipe
Texas Taco Dip Platter Recipe photo by Taste of Home

Texas Taco Dip 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.—Kathy Young, Weatherford, Texas
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 10-12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Texas Taco Dip Platter in Taste of Home April/May 1995, p8

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Texas Taco Dip Platter

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 7, 2015

"Added fresh roasted green chilies to the meat mixture as it simmered and fresh jap on top of the pile. I think salsa and maybe a dollop of sour cream on top would be good."

MY REVIEW
Reviewed Jan. 30, 2015

"Made this last night with a couple of substitutes. Instead of the tomato paste & puree, I just added a container of my favorite deli salsa to the meat. Definitely a hit at our house. Will be making it again!"

MY REVIEW
Reviewed Jan. 29, 2015

"This is a good recipe very tasty, I serve it on plates or bowls will be making it for Super Bowl Game we like to drizzle a little homemade salsa on it too with a few garden canned jalapenos yummmmmmm"

MY REVIEW
Reviewed Jan. 28, 2015

"a couple people asked but never got an answer, how do you serve it? in bowls or as a dip or what? Sounds good."

MY REVIEW
Reviewed Jan. 28, 2015

"Looks good but I'm a little confused. How do you eat this? Is it a dip?"

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