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Texas Taco Platter Recipe

Texas Taco Platter Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.