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Title: Texas Taco Dip Platter
Categories: Beef, Vegetables, Chilies, Herbs, Cheese
Yield: 20 servings
2 lb Ground beef
1 lg Onion, chopped
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
12 oz Can tomato paste
15 oz Can tomato puree
2 tb Chilli spice mix
1 ts Ground cumin
1/2 ts Garlic powder
2 ts Salt
30 oz (2 cans) Ranch Style beans
9 1/4 oz Bag corn chips
2 c Hot cooked rice
2 c Shredded cheddar cheese
1 md Onion; chopped
1 md Head iceberg lettuce;
- shredded
3 md Tomatoes; chopped
2 1/4 oz Can sliced ripe olives;
- drained
1 c Picante sauce
In a Dutch oven, cook beef and onion over medium heat
until meat is no longer pink, breaking meat into
crumbles; drain. Add next 7 ingredients; cover and
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.
Kathy Young, Weatherford, Texas
Makes: 20 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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