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Texas Taco Platter

 Texas Taco Platter
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
10-12 ServingsPrep: 20 min. Cook: 1-1/2 hours

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

  • 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 though. On a platter, layer the corn chips, rice,

2 of 2

Texas Taco Platter (continued)

Directions (continued)

  • 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: Sweet Red Wine: Enjoy this recipe with a sweet red wine.