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Texas Taco Dip Platter Recipe

Texas Taco Dip Platter Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours YIELD:20 servings


  • 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
  • 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.

Recipe Note

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.
  • Nutritional Facts

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

    Reviews for Texas Taco Dip Platter

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    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."

    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"

    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."

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

    "Somewhat disappointed."

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

    "Don't change a thing."

    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."

    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."

    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!"

    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"

    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?"

    tan0425 User ID: 6213168 4989
    Reviewed Nov. 20, 2014

    "I have been making this for many years and my family absolutely loves it. When I say I'm making Texas Taco Platter, I know I'll have a house full of people."

    Spooky123 User ID: 6521366 3427
    Reviewed Jun. 17, 2014

    "What a big hit this was with my Grandkids. Us adults loved it too!"

    kiteley User ID: 4113182 199062
    Reviewed Apr. 9, 2014

    "made it for one of our parties as a starter--everyone loved it!Thank you "Taste of Home"-JR Ranch"

    mshummer00 User ID: 7385381 3939
    Reviewed Feb. 2, 2014

    "Want to try this"

    blazin69Cook User ID: 7650839 4305
    Reviewed Feb. 2, 2014

    "this is very good :)"

    nancymilk User ID: 575691 2124
    Reviewed Oct. 19, 2012

    "I've been making this since it first came out in Taste of Home."

    Dougetta User ID: 399549 4468
    Reviewed Jan. 27, 2009 Edited Oct. 26, 2015

    "I thought it might be too spicy, but it really wasn't and had a great flavor,we enjoyed it."

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