Taste of Home
Texas Taco Dip Platter
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 20 servings.
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
Ingredients
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2 pounds ground beef
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1 large onion, chopped
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (12 ounces) tomato paste
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1 can (15 ounces) tomato puree
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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2 teaspoons salt
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2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
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1 package (9-1/4 ounces) corn chips
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2 cups hot cooked rice
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2 cups shredded cheddar cheese
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1 medium onion, chopped
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1 medium head iceberg lettuce, shredded
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3 medium tomatoes, chopped
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1 cup picante sauce, optional
Directions
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1.
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add next 7 ingredients; cover and simmer for 1-1/2 hours.
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2.
Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce.
Nutrition Facts
1 serving: 522 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1200mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 27g protein.
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