Texas Taco Dip Platter Recipe

4.5 17 17
Texas Taco Dip Platter Recipe
Texas Taco Dip Platter Recipe photo by Taste of Home
Publisher Photo

Texas Taco Dip Platter Recipe

Read Reviews
4.5 17 17
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 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 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 through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 20 servings.

Test Kitchen Tips
  • Cooking spices in a bit of fat for a minute or two (known as blooming them) helps take off the raw edges and encourages flavors to meld. After draining meat, try cooking it with seasonings for a minute before adding other ingredients.
  • Make-ahead tip: Cook the beef and bean mixture a day or two in advance.
  • Sliced jalapenos or bell peppers, minced cilantro and/or chopped green onions can be added if you crave a bit more flavor and color that pops.
  • Originally published as Texas Taco Dip Platter in Taste of Home April/May 1995, p8

    Nutritional Facts

    1 serving: 522 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1200mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 27g protein.

    • 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 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
    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 through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 20 servings.

    Test Kitchen Tips
  • Cooking spices in a bit of fat for a minute or two (known as blooming them) helps take off the raw edges and encourages flavors to meld. After draining meat, try cooking it with seasonings for a minute before adding other ingredients.
  • Make-ahead tip: Cook the beef and bean mixture a day or two in advance.
  • Sliced jalapenos or bell peppers, minced cilantro and/or chopped green onions can be added if you crave a bit more flavor and color that pops.
  • Originally published as Texas Taco Dip Platter in Taste of Home April/May 1995, p8

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    Reviews forTexas Taco Dip Platter

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    MY REVIEW
    ms11145 User ID: 1604521 270305
    Reviewed Aug. 3, 2017

    "I know this recipe as Mexican Stack. Absolutely love it. I love adding jalapenos on one side and banana peppers on the opposite side. Fun recipe to serve to guests."

    MY REVIEW
    sstetzel User ID: 158954 268693
    Reviewed Jun. 29, 2017

    "Bobbie The recipe calls for you to layer the corn chips, rice, meat mixture.... in step 2. The sauce is simmered to meld the flavors and thicken.

    Hope that helps,
    Sue Stetzel
    Recipe Support Specialist
    Taste of Home Magazine"

    MY REVIEW
    BobbieDMK User ID: 6530336 268337
    Reviewed Jun. 24, 2017

    "The recipe isn't very clear. After cooking the meat sauce, what do you do with it? I don't know why it would have to simmer for 1 1/2 hours."

    MY REVIEW
    DuckyD User ID: 6546820 249681
    Reviewed Jun. 22, 2016

    "Somewhat disappointed."

    MY REVIEW
    moonbeam36 User ID: 7841760 235161
    Reviewed Oct. 18, 2015

    "Don't change a thing."

    MY REVIEW
    slocook805 User ID: 7734059 235153
    Reviewed Oct. 18, 2015

    "I've been making a dish like this for years, we call it "dinner nachos" because it's got meat, veggies and lots of cheese. The nice thing about it is that you can vary the ingredients to whatever is on hand or you're in the mood for. I use extra lean ground beef so I don't have to drain it. I've always thought it was silly to add onions, garlic and spices to ground beef and then drain away those flavors when the meat was done cooking."

    MY REVIEW
    tntriggs User ID: 4261420 219963
    Reviewed Feb. 7, 2015

    "Added fresh roasted green chilies to the meat mixture as it simmered and fresh jap on top of the pile. I think salsa and maybe a dollop of sour cream on top would be good."

    MY REVIEW
    Momza User ID: 8237687 219237
    Reviewed Jan. 30, 2015

    "Made this last night with a couple of substitutes. Instead of the tomato paste & puree, I just added a container of my favorite deli salsa to the meat. Definitely a hit at our house. Will be making it again!"

    MY REVIEW
    lorrielu User ID: 5639571 219122
    Reviewed Jan. 29, 2015

    "This is a good recipe very tasty, I serve it on plates or bowls will be making it for Super Bowl Game we like to drizzle a little homemade salsa on it too with a few garden canned jalapenos yummmmmmm"

    MY REVIEW
    laceyest User ID: 3475325 219096
    Reviewed Jan. 28, 2015

    "Question: How do you eat this? Do you spoon it on to plates with more corn chips? Do you use tortilla chips and scoop it up right from the platter?"

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