Texas Taco Dip Platter

tasteofhome.com

Beth Holt

2 pounds ground beef

1 large onion, chopped

1 can (14-½ ounces) diced tomatoes, undrained

1 can (12 ounces) tomato paste

1 can (15 ounces) tomato puree

2 tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

2 teaspoons salt

2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

1 package (9-¼ ounces) corn chips

2 cups hot cooked rice

2 cups shredded cheddar cheese

1 medium onion, chopped

1 medium head iceberg lettuce, shredded

3 medium tomatoes, chopped

1 can (2-¼ ounces) sliced ripe olives, drained

1 cup picante sauce, optional

Directions at tasteofhome.com

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