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     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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