Taco On A Platter Recipes
TACO APPETIZER PLATTER
"A crowd usually gathers when I set out my barbecue-flavored taco dip," reports field editor Iola Egle of McCook, Nebraska. "It's gone before I know it!"
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes. , In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips.
Nutrition Facts : Calories 263 calories, Fat 18g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
TACO DIP PLATTER
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
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.
TACO APPETIZER PLATTER
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
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
QUICK TACO PLATTER
This fast-to-fix main dish is like a huge taco salad. Even the kids love it.-Celia Rixman, Sylmar, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; simmer, uncovered, for 15 minutes, stirring occasionally. , Cover a serving platter with chips; top with lettuce. Layer with beef mixture, tomato, onion and cheese.
Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1121mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
TACO ON A PLATTER
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
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.
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BEST TACO DIP RECIPE (AND VIDEO) - EASY TACO DIP RECIPE
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4.7/5 (39)Calories 291 per servingCategory Appetizer
- In a large mixing bowl, combine cream cheese, sour cream, and taco seasoning with a hand mixer until the dip is combined and creamy.
- If there are small clumps, then the cream cheese isn't soft enough. Just let it sit longer so the cream cheese can soften again and mix again.
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4.8/5 (4)Total Time 25 minsCategory Dinner, Lunch, SaladsCalories 497 per serving
- Melt the butter/oil in a medium-sized sauté pan over medium heat on the stove. Add the onions and cook for several minutes until they start to soften.
- Add the beef and beans to the pan. Break it up with a spatula while the beef browns. Season the meat mixture with the chili powder, cumin, oregano, salt, and pepper.
- Place tortillas on a large, ungreased baking sheet and sprinkle them with cheese. Put a few dashes of cumin on top of the cheese. Put them under the broiler for 2 – 3 minutes or until lightly brown.
TACO SALAD PLATE RECIPE | EATINGWELL
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Category Healthy Taco RecipesCalories 337 per servingTotal Time 40 mins
- For a charcoal grill, place burgers on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover; grill as above.)
- Meanwhile, divide lettuce among four serving plates. Top with specified amounts of beans, tomato, and sweet pepper. In a small resealable plastic bag place the avocado, water, lime juice, crushed red pepper (if using), and cumin. Seal bag and knead the bag until avocado is mashed and mixture is combined.
- Place a grilled burger with each salad. Snip a hole in one corner of the bag containing the avocado mixture; squeeze the mixture over burgers and arrange tortilla chips on plates.
SOUTH OF THE BORDER TACO PLATTER | A BOUNTIFUL KITCHEN
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5/5 (1)Estimated Reading Time 3 minsServings 8-10Total Time 15 mins
- Cook the chopped chicken in olive oil in a sauté pan over medium heat. After about 1 minute, add chopped onion, chili powder, cumin, salt and pepper. Cook for about 4-5 minutes just until chicken is done and onion begins to get soft. Add the minced garlic and let cook for one minute.
- Add chopped red pepper, frozen corn and juice from one lime ( I like to squeeze the lime juice over the chicken). Turn off stove.
- Serve tortillas with filling mixture immediately. You may roll up the filing in the tortillas, or serve open on a platter, or make a buffet line with the tortillas, filling, salsa, sour cream, guac, etc. Sprinkle generously with chopped cilantro.
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