Texas Taco Dip
Try this Texas Taco Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
contains cheese
gluten free
contains red meat
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 1 medium yellow onion chopped
- salsa
- shredded lettuce
- 1 medium tomato chopped
- 3 tablespoons onion chopped
- 1 small can sliced black olives
- 1 1/2 pounds ground beef ( i used lean)
- 1 (15 oz.) can ranch style beans (pinto beans in tom
- 1 (14 oz.) can diced tomatoes drained
- 1 (15 oz.) can tomato puree
- 1 (1 oz.) packet taco seasoning
- 1 large bag fritos corn chips
- Carbohydrate 188.892406666667 g
- Cholesterol 715.68 mg
- Fat 202.850973333333 g
- Fiber 9.73966701046626 g
- Protein 175.8237 g
- Saturated Fat 125.284253333333 g
- Serving Size 1 1 recipe (3193g)
- Sodium 3489.53933333333 mg
- Sugar 179.1527396562 g
- Trans Fat 10.7009533333333 g
- Calories 3241 calories
In a large skillet or Dutch oven, cook and crumble ground beef and onion over medium-high heat until beef is no longer pink; drain. Add Ranch style beans, diced tomatoes, tomato puree, taco seasoning and salt. Stir until mixture comes to a boil.Turn heat to low and simmer for 30 minutes. Remove from heat and let stand 5 minutes.Grab a large serving platter or a large cookie sheet and line with foil for easy clean-up. Pour mixture onto platter or prepared cookie sheet, spreading out evenly.Top with layers of cheese, onion, lettuce, tomato and olives. Serve dip immediately with salsa and corn chips. Enjoy!
