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Texas Taco Dip Platter

Texas Taco Dip Platter

Texas Taco Dip Platter

Texas Taco Dip Platter


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 (8 ounces) 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.

Serve with picante sauce if desired.

Yield: 10-12 servings.

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