Subj : Make & Take Top 10 - 05
To   : All
From : Dave Drum
Date : Wed Jun 05 2024 16:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Taco Dip Platter
 Categories: Beef, Vegetables, Chilies, Herbs, Cheese
      Yield: 20 Servings
 
      2 lb Ground beef
      1 lg Onion, chopped
 14 1/2 oz Can diced tomatoes w/green
           - chilies; undrained
     12 oz Can tomato paste
     15 oz Can tomato puree
      2 tb Chilli spice mix
      1 ts Ground cumin
    1/2 ts Garlic powder
      2 ts Salt
     30 oz (2 cans) Ranch Style beans
  9 1/4 oz Bag corn chips
      2 c  Hot cooked rice
      2 c  Shredded cheddar cheese
      1 md Onion; chopped
      1 md Head iceberg lettuce;
           - shredded
      3 md Tomatoes; chopped
  2 1/4 oz Can sliced ripe olives;
           - drained
      1 c  Picante sauce
 
  In a Dutch oven, cook beef and onion over medium heat
  until meat is no longer pink, breaking meat into
  crumbles; 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. Serve with picante sauce.
  
  Kathy Young, Weatherford, Texas
  
  Makes: 20 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm on two diets now; I wasn't getting nearly enough food on just one.
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