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Texas Taco Dip Platter

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

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 (9-1/4 ounces) corn chips
  • 2 cups hot cooked rice
  • TOPPINGS:
  • 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

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next 7 ingredients; cover and 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.
  • Nutrition Facts
    1 serving: 522 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1200mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 27g protein.

    Reviews

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    Average Rating:
    • shannondobos
      Jul 30, 2019

      This recipe is AMAZING! That being said, it's also huge. I made a half recipe and it still fed a lot of people as an appetizer. This is definitely going to be my go-to snack for a crowd. I used seasoned rice for this, but I'm sure it would also be delicious with plain rice. FANTASTIC!

    • Mike
      Jul 17, 2019

      I made this as a lunch and delicious as written. I added Saxon Seasoning packet to water for rice.

    • ms11145
      Aug 3, 2017

      I know this recipe as Mexican Stack. Absolutely love it. I love adding jalapenos on one side and banana peppers on the opposite side. Fun recipe to serve to guests.

    • sstetzel
      Jun 29, 2017

      Bobbie The recipe calls for you to layer the corn chips, rice, meat mixture.... in step 2. The sauce is simmered to meld the flavors and thicken.Hope that helps,Sue StetzelRecipe Support SpecialistTaste of Home Magazine

    • ADA
      Jun 24, 2017

      No comment left

    • BobbieDMK
      Jun 24, 2017

      The recipe isn't very clear. After cooking the meat sauce, what do you do with it? I don't know why it would have to simmer for 1 1/2 hours.

    • DuckyD
      Jun 22, 2016

      Somewhat disappointed.

    • moonbeam36
      Oct 18, 2015

      Don't change a thing.

    • slocook805
      Oct 18, 2015

      I've been making a dish like this for years, we call it "dinner nachos" because it's got meat, veggies and lots of cheese. The nice thing about it is that you can vary the ingredients to whatever is on hand or you're in the mood for. I use extra lean ground beef so I don't have to drain it. I've always thought it was silly to add onions, garlic and spices to ground beef and then drain away those flavors when the meat was done cooking.

    • tntriggs
      Feb 7, 2015

      Added fresh roasted green chilies to the meat mixture as it simmered and fresh jap on top of the pile. I think salsa and maybe a dollop of sour cream on top would be good.