Texas Taco Platter

Name: Texas Taco Platter
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 850 grams cans each) Ranch Style beans (pinto beans in seasoned tomato sauce); 397 grams can diced tomatoes, undrained; 2 Tbsps chili powder; 473 milliliters hot cooked rice; 283 grams package corn chips; 1 teaspoons garlic powder; 907 grams ground beef; 1 teaspoon ground cumin; 1 medium head iceberg lettuce, shredded; 57 grams can sliced ripe olives, drained; 1 medium onion, chopped; 237 milliliters picante sauce, optional; 2 teaspoons salt; 227 grams cups shredded cheddar cheese; 340 grams can tomato paste; 425 grams can tomato puree; 3 mediums tomatoes, chopped

The recipe Texas Taco Platter is ready in roughly 1 hour and 50 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. One serving contains 563 calories, 27g of protein, and 30g of fat. This recipe serves 12. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of olives, ground cumin, tomato puree, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olives you could follow this main course with the One Bowl Chocolate Oatmeal Cookies as a dessert.

Instructions

In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.

Ingredients you will need

Onion

Beef

Meat

Equipment you will use

Dutch Oven

Frying Pan

Add next seven ingredients; simmer for 1-1/2 hours.

Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives.

Ingredients you will need

Corn Chips

Tomato

Lettuce

Cheese

Olives

Beans

Onion

Meat

Rice

Serve with picante sauce if desired.

Ingredients you will need

Picante Sauce

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

850grams

cans each) Ranch Style beans (pinto beans in seasoned tomato sauce)397grams

can diced tomatoes, undrained 2Tbsps

chili powder 473milliliters

hot cooked rice 283grams

package corn chips 1teaspoons

garlic powder 907grams

ground beef 1teaspoon

ground cumin 1medium head

iceberg lettuce, shredded 57grams

can sliced ripe olives, drained 1medium

onion, chopped 237milliliters

picante sauce, optional 2teaspoons

salt 227grams

cups shredded cheddar cheese 340grams

can tomato paste 425grams

can tomato puree 3mediums

tomatoes, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Naked Winery Dominatrix, Willamette Valley, Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Naked Winery Dominatrix, Willamette Valley, Pinot Noir

Forest loam gives way to delicate cranberry and raspberry fruit. On the palate juicy red berries entice as soft tannins lead to a toasty and long finish