Quick Taco Platter Recipes

TACO APPETIZER PLATTER

Taco Appetizer Platter image

I have been making this for years. It is so good just for a snack. In fact, I have been known to make this for (Ahem!) Sunday supper. Just sit and munch.

Provided by Mimi in Maine

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese (room temperature)
1 cup taco sauce (your choice in heat)
1/2 small head of lettuce (cut and diced)
1 large tomatoes (diced)
2 tablespoons diced green peppers
2 tablespoons diced onions
8 black olives (sliced)
8 green olives (sliced)
1/2-3/4 cup shredded cheddar cheese

Steps:

I put this on a 12" round platter, but any dish would be fine.
Put the cream cheese in a bowl and beat with mixer.
Slowly add the taco sauce and beat well.
Neatly spread this on a platter.
Sprinkle the lettuce as the next layer.
Then over this arrange the diced tomatoes.
Next layer is the green pepper and then the onion.
Next layer is the olives arranged nicely.
Then lastly is the cheddar cheese; (In the photo I did not put it on because I didn't have any, but by the time we ate it, I had gone to the store and got some).
Use frito scoops or tortillas for scooping up the platter.

Nutrition Facts : Calories 253.4, Fat 22.7, SaturatedFat 12.6, Cholesterol 69.9, Sodium 562.1, Carbohydrate 8, Fiber 0.6, Sugar 4.7, Protein 5.5

TACO ON A PLATTER

Taco on a Platter image

DH loves Mexican and requests it often. This recipe is from Company's Coming Greatist Hits Mexican. It's a good way to eat tacos without all the mess (even though it may not be authentic). You can make the beef sauce a day ahead and refrigerate it. Just heat thoroughly before assembling.

Provided by Dreamer in Ontario

Categories < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lean ground beef
1 medium onion, chopped
1 (14 ounce) can tomato paste
1 (14 ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
1 (28 ounce) can pork and beans in tomato sauce
2 cups corn chips, broken
2 cups cooked long-grain rice, hot
2 cups medium cheddar, grated
1 medium red onion, chopped
1 head iceberg lettuce, shredded
3 medium tomatoes, chopped
1/3 cup sliced ripe olives, pitted

Steps:

In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft.
Drain excess fat.
Add next 6 ingredients, mix well and simmer uncovered for 15 minutes.
Add beans and heat through.
Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.

MEXICAN FIESTA PLATTER

Mexican Fiesta Platter image

This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 20 servings.

Number Of Ingredients 12

Ingredients

2-1/2 pounds ground beef
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
1 envelope chili seasoning
1 package (9-1/4 ounces) corn chips
3 cups hot cooked rice
2 large onions, chopped
2 cups shredded Monterey Jack cheese
1 medium head iceberg lettuce, shredded
4 medium tomatoes, chopped
1-1/2 cups chopped ripe olives
Hot pepper sauce, optional

Steps:

In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.

QUICK TACO DIP

Quick Taco Dip image

This quick taco dip from Rhonda Biancardi of Blaine, Minnesota is a definite family favorite. In fact, she says, "This recipe has been made more times than I can count! It just looks very colorful to a table, and it never lasts long.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1 carton (8 ounces) French onion dip
1 envelope reduced-sodium taco seasoning
4 cups shredded lettuce
2 cups shredded cheddar cheese
1-1/2 cups chopped tomatoes
Sliced ripe olives, drained, optional
Tortilla chips

Steps:

In a large bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12-in. round serving platter. Top with lettuce, cheese, tomatoes and if desired, olives. Serve with tortilla chips.

Nutrition Facts : Calories 232 calories, Fat 20g fat (12g saturated fat), Cholesterol 42mg cholesterol, Sodium 482mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.

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