Shelly's Recipe

TEXAS TACO PLATTER

Category: Beef

2 lbs ground beef
1 large onion, chopped
1 (14 1/2 oz) can diced tomatoes, undrained
1 (12 oz) can tomato paste
1 (15 oz) can tomato puree
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
2 tsp salt
2 (15 oz) cans ranch-style beans, undrained
1 (10 1/2 oz) pkg corn chips
2 cups hot cooked rice

TOPPINGS:
2 cups shredded cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 (2 1/4 oz) sliced ripe olives, drained
1 cup picante sauce, optional

In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1 1/2 hours.

Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Serves 10-12