Time: 1 hour 50 minutes
Yield: 20 servings
Crank up the country music and pull on your sparkly cowboy boots for some two-stepping; now it's time for some Texas Taco Party Dip! Plunge your chip into the fun and flavorful Tex-Mex layered dip that fulfills your taco desires in every bite. Salty corn chips, fluffy rice, hearty ground beef, ranch-style beans, savory, shredded cheese, crunchy onions, crunchy lettuce, juicy tomatoes, tangy olives, and spicy picante sauce–yep, you can count on all of that to show up to the party every time you crunch! Texas Taco Party Dip will have you munching until the cows come home!
Ingredients• 2 pounds of ground beef • 1 large onion, chopped • 1 (14.5-ounce) can of diced tomatoes, undrained • 1 (12-ounce) can of tomato paste • 1 (15-ounce) can of tomato puree • 2 tablespoons chili powder • 1 teaspoon ground cumin • 2 teaspoons salt • 2 (15-ounce) cans of ranch-style beans • 1 (9.25-ounce) package of corn chips • 2 cups rice, hot and cooked • 2 cups cheddar cheese, shredded • 1 medium onion, chopped • 1 medium head iceberg lettuce, shredded • 3 medium tomatoes, chopped • 1 (2.25-ounce) can of sliced ripe olives, drained • 1 cup picante sauce, optional • tortilla chips, optional, for serving
In a dutch oven, over medium heat, cook and crumble the beef and onion until the meat is no longer pink, about 5-7 minutes.
Drain the grease from the dutch oven.
Add the canned diced tomatoes, tomato paste, tomato puree, chili powder, cumin, and salt. Stir to combine.
Cover the meat mixture and simmer for 1 hour and 30 minutes.
Add the beans to the meat mixture and cook until they are heated through, for about 5-7 minutes.
On a platter, layer the corn chips, cooked rice, meat mixture, cheese, onion, lettuce, chopped tomatoes, olives, and picante sauce.
Serve with tortilla chips.