When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
- 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
- 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
- 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 through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 20 servings.
Originally published as Texas Taco Dip Platter in Taste of Home April/May 1995, p8
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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