Barbecue Beef Taco Plate
I prepared this hearty appetizer for 200 guests who came to our beef barbecue cookout. They must've enjoyed it...there wasn't a morsel left by the end of the night. -Iola Egle Bella Vista, Arkansas
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 40
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup water
- 1 cup milk
- 2 envelopes taco seasoning
- 4 cups shredded lettuce
- 2 envelopes ranch salad dressing mix
- 4 medium tomatoes seeded and chopped
- 1 cup green onions chopped
- 4 lbs ground beef
- 4 package (8oz) cream cheese softened
- 4 cans (4oz) chopped green chilies drained
- 2 cups (8oz) shredded cheddar cheese
- 2 large packages tortilla chips
- Carbohydrate 1.16702815026804 g
- Cholesterol 31.4442811605072 mg
- Fat 7.03475305016585 g
- Fiber 0.301668006629376 g
- Protein 8.80995965847299 g
- Saturated Fat 2.77761284251476 g
- Serving Size 1 1 Serving (78g)
- Sodium 56.0750764223137 mg
- Sugar 0.865360143638664 g
- Trans Fat 1.00705706840947 g
- Calories 105 calories
1. In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. 2. In a large mixing bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14-inch plates. Layer with beef mixture, chilies, onions, lettuce, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips.
