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Texas Taco Dip Platter 1

When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas Skip links
20 Servings - 1 hr 20 min - tasteofhome.com
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Servings:20  | Calories:289 | Total Fat:16g  | Chol:44mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 6g
30 %
Total Carb 23g
8 %
Fiber 5g
20 %
Sugars 8g
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Cholesterol 44mg
15 %
Sodium 602mg
25 %
Protein 15g
30 %
Calories:
39% Ground beef
29% Others combined
15% Shredded cheddar cheese
15% Ranch Style beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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

Directions : View recipe directions on tasteofhome.com
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