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: PT110M Prep time: 
Cook time: Serving size: 20 Calories per serving: 135


2 pounds ground beef 
1 large onion, chopped 
1 can (14-1/2 ounces) diced tomato, 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 tomatoes sauce) 
1 package (10-1/2 ounces) corn chip 
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 


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. If desired, serve with picante sauce. 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

Source: tasteofhome.com

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