Texas taco platter

1 servings

Ingredients

Quantity Ingredient
\"I've used this recipe many times, and everyone enjoys it.\" - Kathy Young
2 pounds Ground beef
1 large Onion, chopped
14½ ounce Can tomatoes, with liquid, cut up
12 ounces Can tomato paste
15 ounces Can tomato puree
2 cups (8 oz.) cheddar cheese, shredded
1 medium Onion, chopped
1 each Head iceberg lettuce, chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
½ teaspoon Garlic powder
2 teaspoons Salt
28 ounces Can ranch-style beans, undrained
10½ ounce Pkg. corn chips
2 cups Hot cooked rice
3 mediums Tomatoes, chopped
2¼ ounce Can sliced ripe olives, drained
1 cup Picante sauce, optional

Directions

TOPPINGS

In a large skillet or Dutch oven, brown beef and onion; drain. Add next 7 ingredients; simmer for 1½ 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. Serves: 10-12 From: "Taste of Home" Magazine, April/May 1995

Submitted By DEBBIE CARLSON On 04-14-95

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