Texas Taco Dip Platter Recipe
Introduction
Texas Taco Dip Platter is a hearty and flavorful layered dish perfect for gatherings and game day. Combining seasoned ground beef, beans, fresh veggies, and crunchy chips, it offers a delicious blend of textures and tastes everyone will love.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 can (15 ounces) tomato puree
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 2 cups hot cooked rice
- 1 package (9-1/4 ounces) corn chips, crushed
- 1 medium head iceberg lettuce, shredded
- 2 cups shredded cheddar cheese
- 3 medium tomatoes, chopped
- 1 medium onion, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup picante sauce, optional
Instructions
- Step 1: In a Dutch oven, cook the ground beef and 1 large chopped onion over medium heat until the meat is no longer pink, breaking it into crumbles as it cooks. Drain off excess fat.
- Step 2: Add the diced tomatoes (with juice), tomato paste, tomato puree, chili powder, ground cumin, garlic powder, and salt to the meat mixture. Cover and simmer for 1 1/2 hours, stirring occasionally.
- Step 3: Stir in the Ranch Style beans and heat through thoroughly.
- Step 4: On a large platter, create layers starting with the meat and bean mixture, followed by cooked rice, crushed corn chips, shredded cheddar cheese, chopped onion, shredded lettuce, chopped tomatoes, and sliced olives.
- Step 5: If desired, serve with picante sauce and extra corn chips on the side for dipping.
Tips & Variations
- For extra spice, add a diced jalapeño or a dash of cayenne pepper to the meat mixture while simmering.
- Use brown rice or a cilantro-lime rice for added flavor and nutrition.
- Swap cheddar cheese for a Mexican blend or pepper jack for a different cheese taste.
- For a vegetarian version, substitute the ground beef with seasoned cooked lentils or plant-based crumbles.
- Prepare the meat mixture a day ahead to let the flavors deepen, then assemble just before serving.
Storage
Store leftover dip covered in the refrigerator for up to 3 days. Keep the chips separate to maintain their crunch. Reheat the meat and bean layer gently on the stove or microwave before assembling again if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, the meat and bean mixture can be made a day ahead and refrigerated. Assemble the layers just before serving to keep the chips crunchy.
What can I serve with Texas Taco Dip Platter?
It pairs well with extra corn chips, sliced fresh vegetables like bell peppers, and your favorite salsa or guacamole for a complete snack spread.
Print
Texas Taco Dip Platter Recipe
- Total Time: 2 hours 5 minutes
- Yield: Serves 12–15 1x
Description
This Texas Taco Dip Platter is a hearty and flavorful layered dip perfect for parties and gatherings. Featuring seasoned ground beef, layers of beans, rice, shredded lettuce, cheese, and fresh vegetables, it combines savory and fresh elements with a Tex-Mex flair. Served with crisp corn chips and an optional picante sauce, it’s a crowd-pleasing appetizer that brings bold flavors to your table.
Ingredients
Meat Mixture
- 2 pounds ground beef
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 can (15 ounces) tomato puree
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
Other Layers & Garnishes
- 2 cups hot cooked rice
- 1 package (9-1/4 ounces) corn chips, crushed
- 1 medium head iceberg lettuce, shredded
- 2 cups shredded cheddar cheese
- 3 medium tomatoes, chopped
- 1 medium onion, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup picante sauce (optional)
Instructions
- Cook the Beef and Onion: In a Dutch oven over medium heat, cook the ground beef and chopped onion until the beef is no longer pink, breaking it into crumbles as it cooks. Once cooked through, drain any excess fat.
- Simmer Meat Mixture: To the cooked beef and onion, add diced tomatoes with their juice, tomato paste, tomato puree, chili powder, ground cumin, garlic powder, and salt. Cover the pot and simmer over low heat for 1-1/2 hours to develop rich, blended flavors.
- Add Beans and Heat Through: Stir in the two cans of Ranch Style beans and continue heating until warmed thoroughly throughout.
- Assemble the Platter: On a large serving platter, start by layering the meat mixture evenly. Next, spread the hot cooked rice over the meat layer, followed by a layer of crushed corn chips. Then sprinkle the shredded cheddar cheese, chopped onion, shredded iceberg lettuce, chopped tomatoes, and sliced ripe olives in separate layers or sections as preferred.
- Serve with Optional Picante Sauce: If desired, offer picante sauce and extra corn chips on the side for added flavor and crunch. Serve immediately to enjoy the mix of warm and fresh textures.
Notes
- For a spicier dip, add extra chili powder or diced jalapeños to the meat mixture.
- Make sure to drain the cooked ground beef well to avoid a soggy dip.
- Cook the rice fresh or use leftover rice warmed before layering.
- This dip can be prepared a few hours ahead and refrigerated; bring to room temperature before serving.
- Use sturdy chips for dipping to avoid breaking with the layered dip.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Texas Taco Dip, layered taco dip, party dip, Tex-Mex appetizer, ground beef dip, ranch beans dip, corn chip dip
