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.