Name: Texas Taco Dip Platter
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 2 pounds ground beef; 1 large onion, chopped; 1 can (14.5 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 (9.25 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 (2.25 ounces) sliced ripe olives, drained; 1 cup picante sauce (optional)

Description

Perfect for a crowd, this Texas Taco Dip Platter brings together hearty layers of seasoned ground beef, tender beans, and gooey cheese, creating a dip that’s rich in flavor and irresistible in texture. The freshness of lettuce, tomatoes, and sliced olives balances the savory beef, making each bite full of vibrant tastes and colors. Whether you’re gathering for a game day or a festive party, this dip will be the star of your table. Designed for sharing, this dish offers the satisfaction of a hearty main course with the fun of a dip. The corn chips add a satisfying crunch, and the option to drizzle with picante sauce lets you turn up the spice to your taste. This platter is more than just an appetizer; it’s a full-flavored experience that brings everyone to the table.

Ingredients

Units Scale

2 pounds ground beef
1 large onion, chopped
1 can (14.5 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 (9.25 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 (2.25 ounces) sliced ripe olives, drained
1 cup picante sauce (optional)

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Instructions

In a Dutch oven, cook the ground beef and chopped onion over medium heat until the meat is fully browned and no longer pink. Drain any excess fat.
Stir in diced tomatoes, tomato paste, tomato puree, chili powder, cumin, garlic powder, and salt. Cover and let simmer for 1.5 hours, stirring occasionally.
Add the Ranch Style beans and continue heating until warmed through.
On a large platter, layer the corn chips, hot rice, seasoned beef mixture, shredded cheddar cheese, chopped onion, shredded lettuce, diced tomatoes, and sliced olives.
If desired, serve with picante sauce for added flavor.

Prep Time: 20 minutes
Cook Time: 90 minutes

Nutrition

Serving Size: 20 servings
Calories: 522 kcal