Title: Texas Taco Platter
Categories: Ethnic
Yield: 1 Servings
| 2 | lb | Ground beef |
| 1 | lg | Onion, chopped |
| 14 1/2 | oz | Can tomatoes with liquid, cut up |
| 12 | oz | Can tomato paste |
| 15 | oz | Can tomato puree |
| 2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Garlic powder |
| 2 | ts | Salt |
| 28 | oz | Can ranch-style beans, undrained |
| 10 1/2 | oz | Package corn chips |
| 2 | c | Hot cooked rice |
| TOPPINGS |
| 2 | c | (8 oz.) shredded cheddar cheese |
| 1 | md | Onion, chopped |
| 1 | | Head iceberg lettuce, shredded |
| 3 | md | Tomatoes, chopped |
| 2 1/4 | oz | Can sliced ripe olives, drained |
| 1 | c | Picante sauce, optional |
In a large skillet or Dutch oven, brown beef and onion; drain. Add next 7
ingredients; 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 if desired.