Barbecue beef taco plate - KPLC 7 News, Lake Charles, Louisiana

Barbecue beef taco plate

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By John Bridges - bio | email
  • 4 lbs. 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 chiles, 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

1.  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.

2.  In a large bowl, beat the cream cheese, milk and dressing mixes until blended.  Spread over two 14-inch plates.  Layer with the beef mixture, chilies, onions, romaine, cheese and tomatoes.  Drizzle with barbecue sauce.

3.  Arrange some tortilla chips around the edge;  serve with remaining chips.

Yield:  40-50 servings

Prepared by Cookie Hauser of the Louisiana Beef Industry Council