Barbecue Beef Taco Plate Recipe
Its College Football night in my house tonight and my kids already requested this dip once again,
So I thought we would revisit it and share once again for you to try!
Have you taken advantage of the Sweet Baby Rays BBQ Sauce at Albertsons in the past few months you
should have a great stock!
Wonder what you are going to do with it all beside slather on some ribs?
Make this dip for your next get together! It is one of my families favorites!
BBQ Sauce and Taco Dip just doesn't sound right, but trust me it is an amazing combo!!
Thank you Coni for this great recipe!!
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.
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.
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