Texas Taco Dip Platter Recipes

TACO DIP PLATTER

Taco Dip Platter image

To make this zesty appetizer, you simply layer beans, salsa, cheese and other taco-like ingredients onto a platter, reveals Marieann Johansen of Desert Hot Springs, California "I like to call it a 'walking dip', because you can scoop some on a plate with a few tortilla chips, then take it with you as you stroll around and talk with guests," she shares.-Marieann Johansen, Desert Hot Springs, California

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16-20 servings.

Number Of Ingredients 9

Ingredients

1 can (15 ounces) refried beans
1 cup chunky salsa
1 cup guacamole
2 cups sour cream
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup finely shredded cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
Tortilla chips

Steps:

Spread beans on a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with chilies, olives and cheeses. , Refrigerate until ready to serve. Serve with tortilla chips.

Nutrition Facts : Calories 120 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 273mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

SEVEN LAYER TACO DIP

Seven Layer Taco Dip image

I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.

Provided by SUE CASE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 30m

Yield 56

Number Of Ingredients 11

Ingredients

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Steps:

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 3.5 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.7 g

TACO PLATTER DIP

Taco Platter Dip image

Found this recipe in a newspaper. Changed a few things, made it and it was a hit. You may want to change the heat in this dip by using mild or hot taco sauce or adding or omitting the green chiles.

Provided by jorgydee

Categories Spreads

Time 1h

Yield 1 platter, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground beef
1/2 cup water
2 (35 g) envelopes taco seasoning
2 (8 ounce) packages cream cheese, softened
1 cup salad dressing
1 -4 ounce canned diced green chiles, drained
5 roma tomatoes, seeded, dryed and finely chopped
1 cup green onion, finely chopped
1 1/2 cups lettuce, finely shredded
3/4 cup taco sauce
1 1/2 cups cheddar cheese, finely shredded

Steps:

In a large skillet cook beef over medium heat until it is no longer pink, drain.
Add green chiles, water and taco seasonings. Stir.
Simmer for 5 minutes. Cool.
In a large bowl combine cream cheese and salad dressing.
Spread on a 14 inch serving platter or pizza pan.
Top with cooled meat mixture.
Sprinkle with tomatoes, onions and lettuce.
Drizzle with taco sauce.
Sprinkle with cheddar cheese.
Serve with tortilla chips.

TEXAS TACO PLATTER

Texas Taco Platter image

Make and share this Texas Taco Platter recipe from Food.com.

Provided by Bobbie

Categories Brunch

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs ground beef (lean)
1 large onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (12 ounce) can tomato paste
1 (15 ounce) can tomato puree
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
1 (28 ounce) can ranch style beans, undrained
1 (10 1/2 ounce) package corn chips
2 cups hot cooked rice
2 cups shredded cheddar cheese
1 medium onion, chopped
1 head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1 cup picante sauce (optional) or 1 cup salsa (optional)
sour cream (optional)

Steps:

In a large skillet or Dutch oven, brown beef and onion; drain. Add next 7 ingredients; simmer for 1 1/2 hours.
Add beans and heat through.
On a large platter, layer the corn chips, rice, ,meat mixture, cheese, onion, lettuce, tomatoes and olives.
Serve with picante sauce or salsa if desired.
Note: I would probably add some sour cream also.

Nutrition Facts : Calories 490.9, Fat 23.6, SaturatedFat 6.7, Cholesterol 61.7, Sodium 1158.8, Carbohydrate 49.4, Fiber 6.8, Sugar 11.3, Protein 23.4

TACO DIP I

Taco Dip I image

This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.

Provided by Rose Starkowicz

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 10m

Yield 25

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
¼ head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

Steps:

In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 5.2 g, Cholesterol 17.4 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 203.9 mg, Sugar 2 g

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