Barbecue Beef Taco Plate
Taste of Home
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I prepared this hearty appetizer for 200 people at a cookout, and it was gone before I knew it! Everyone loved the barbecued ground beef, veggie and cheese combination.
—Iola Egle
Bella Vista, Arkansas
SERVINGS: 40-50
CATEGORY: Appetizer
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 20 min.
Ingredients:
- 4 pounds ground beef
- 2 envelopes taco seasoning
- 1 cup water
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup milk
- 2 envelopes ranch salad dressing mix
- 4 cans (4 ounces each) chopped green chilies, drained
- 1 cup chopped green onions
- 3 to 4 cups shredded romaine
- 2 cups (8 ounces) shredded cheddar cheese
- 4 medium tomatoes, seeded and chopped
- 2 to 3 cups honey barbecue sauce
- 2 to 3 packages (13-1/2 ounces each) tortilla chips
Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
In a large bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14-in. plates. Layer with the beef mixture, chilies, onions, romaine, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips. Yield: 40-50 servings.