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

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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
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 20 servings


  • 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

Nutritional Facts

1 serving: 522 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1200mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 27g protein.


  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 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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DuckyD User ID: 6546820 249681
Reviewed Jun. 22, 2016

"Somewhat disappointed."

235gbt User ID: 8485749 237405
Reviewed Nov. 15, 2015

"wow... 1 serving is 472 calories and 950 mg of sodium and 43 grams of carbs - no thanks! I will also be making this - but I will used sodium reduced of everything! great recipe... just TOO much sodium!"

moonbeam36 User ID: 7841760 235161
Reviewed Oct. 18, 2015

"Don't change a thing."

slocook805 User ID: 7734059 235153
Reviewed Oct. 18, 2015

"I've been making a dish like this for years, we call it "dinner nachos" because it's got meat, veggies and lots of cheese. The nice thing about it is that you can vary the ingredients to whatever is on hand or you're in the mood for. I use extra lean ground beef so I don't have to drain it. I've always thought it was silly to add onions, garlic and spices to ground beef and then drain away those flavors when the meat was done cooking."

tntriggs User ID: 4261420 219963
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."

Momza User ID: 8237687 219237
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!"

lorrielu User ID: 5639571 219122
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"

Ltrana User ID: 7927026 219114
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."

cilantro33 User ID: 8041882 219109
Reviewed Jan. 28, 2015

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

CHAMI1 User ID: 4531999 219100
Reviewed Jan. 28, 2015

"It'd be nice if you included the sodium content to your nutritional analysis."

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