Texas Taco Dip
Texas Taco Dip is filled with beans, beef chili, and loads of cheese. Top it with lettuce, tomato, and onion for the ultimate appetizer!
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Ingredients
- 1 ½ pounds lean ground beef
- 1 medium yellow onion, chopped
- 1 can (15 ounces) Ranch Style beans (pinto beans in tomato sauce)
- 1 can (14 ounces) diced tomatoes, drained
- 1 can (15 ounces) tomato puree
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon salt
TOPPINGS
- 2 cups shredded cheddar cheese
- 3 Tablespoons onion chopped
- shredded lettuce
- 1 medium tomato chopped
- 1 small can sliced black olives
- salsa
- 1 large bag Fritos corn chips
Instructions
- 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!
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