Texas Taco Dip Platter

• 2 pounds ground beef
• 1 large onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1 can (15 ounces) tomato puree
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 teaspoons salt
• 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 package (10-1/2 ounces) corn chips
• 2 cups hot cooked rice
• 2 cups shredded cheddar cheese
• 1 medium onion, chopped
• 1 medium head iceberg lettuce, shredded
• 3 medium tomatoes, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup picante sauce, optional

1. In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next 7 ingredients; cover and simmer for 1-1/2 hours.
2. Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce.

ground beef, onion, tomatoes, tomato paste, tomato puree, chili powder, ground cumin, garlic, salt, beans, corn chips, rice, cheddar cheese, onion, head iceberg lettuce, tomatoes, olives, picante sauce

Taken from www.tasteofhome.com/recipes/texas-taco-dip-platter/ (may not work)