Texas Taco Dip Platter Recipe
"I take full advantage of versatile ground beef when entertaining by serving up this fun-filled dish. I've used this recipe many times, and everyone enjoys it. No one can resist this beefy entree topped with cheese, lettuce, tomatoes and olives.—Kathy Young, Weatherford, Texas..."
INGREDIENTS
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2 pounds ground beef
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1 large onion, chopped
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (12 ounces) tomato paste
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1 can (15 ounces) tomato puree
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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2 teaspoons salt
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2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
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1 package (10-1/2 ounces) corn chips
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2 cups hot cooked rice
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TOPPINGS:
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2 cups (8 ounces) shredded cheddar cheese
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1 medium onion, chopped
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1 medium head iceberg lettuce, shredded
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3 medium tomatoes, chopped
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1 cup picante sauce, optional
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