Taco Platter
“We love Southwest-flavored foods and this fun recipe is a favorite,” writes June Barrus from Springville, Utah. “If you like it hotter, just add some chili powder and cumin.”
Ingredients
- 1/4 cup uncooked long grain rice
- 1/4 pound lean ground beef (90% lean)
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 3/4 cup canned Mexican diced tomatoes, undrained
- 2 teaspoons tomato paste
- 3/4 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
- 1 package (1 ounce) corn chips
- 1/4 cup shredded cheddar cheese
- 1/2 cup shredded lettuce
- 1 medium tomato, diced
- 2 tablespoons sliced ripe olives
- 2 tablespoons salsa
Reviews
This is so good and easy! I used my homemade refried beans that I cook in bulk and freeze, I just warmed them up and spread them on the bottom of the plate first. Even the kids loved it!
My family loves this dish! By the time the rice is cooked, dinner is done, so it is a good busy day meal. I use Ro-tel tomatoes, and I can't find ranch style beans in my area so I substitute seasoned chili beans. The flavor is great and the spices are all in the tomatoes and beans already. In fact I am serving it to company tonight!
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