Texas Taco Dip Platter

By lisapearce

Total Time
Prep: 20 min. Cook: 1-1/2 hours
Makes
20 servings

Ingredients

• TOPPINGS:
• 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 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

Preparation

Step 1

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.


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.