Taco Platter Recipe
Taco Platter Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“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.”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

Cook rice according to package directions. Meanwhile, in a small skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes longer or until heated through.
Arrange the corn chips on two serving plates. Top with rice, meat mixture, cheese, lettuce, tomato, olives and salsa. Yield: 2 servings.
Originally published as Taco Platter in Cooking for 2 Winter 2007, p46

Nutritional Facts

1 each: 464 calories, 15g fat (5g saturated fat), 38mg cholesterol, 1139mg sodium, 57g carbohydrate (13g sugars, 9g fiber), 24g protein.

  • 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
  1. Cook rice according to package directions. Meanwhile, in a small skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
  2. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes longer or until heated through.
  3. Arrange the corn chips on two serving plates. Top with rice, meat mixture, cheese, lettuce, tomato, olives and salsa. Yield: 2 servings.
Originally published as Taco Platter in Cooking for 2 Winter 2007, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTaco Platter

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jenjerry User ID: 5442744 160983
Reviewed Jan. 14, 2011

"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 REVIEW
swesel User ID: 1754721 145592
Reviewed Aug. 12, 2009

"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!"

Loading Image