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 with
           - 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 Ranch Style beans (2 cans)
  9 1/4 oz Bag corn chips
      2 c  Hot cooked rice
      2 c  Cheddar cheese; shredded
      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.
  
  Recipe by Kathy Young, Weatherford, Texas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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