Texas taco platter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"I've used this recipe many times, and everyone enjoys it.\" - Kathy Young | ||
| 2 | pounds | Ground beef |
| 1 | large | Onion, chopped |
| 14½ | ounce | Can tomatoes, with liquid, cut up |
| 12 | ounces | Can tomato paste |
| 15 | ounces | Can tomato puree |
| 2 | cups | (8 oz.) cheddar cheese, shredded |
| 1 | medium | Onion, chopped |
| 1 | each | Head iceberg lettuce, chopped |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Garlic powder |
| 2 | teaspoons | Salt |
| 28 | ounces | Can ranch-style beans, undrained |
| 10½ | ounce | Pkg. corn chips |
| 2 | cups | Hot cooked rice |
| 3 | mediums | Tomatoes, chopped |
| 2¼ | ounce | Can sliced ripe olives, drained |
| 1 | cup | Picante sauce, optional |
Directions
TOPPINGS
In a large skillet or Dutch oven, brown beef and onion; drain. Add next 7 ingredients; simmer for 1½ 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. Serves: 10-12 From: "Taste of Home" Magazine, April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95