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   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   
       
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