Taco Platter

• 1/4 cup uncooked long grain rice
• 1/4 pound lean ground beef (90% lean)
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 3/4 cup canned Mexican diced tomatoes, undrained
• 2 teaspoons tomato paste
• 3/4 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
• 1 package (1 ounce) corn chips
• 1/4 cup shredded cheddar cheese
• 1/2 cup shredded lettuce
• 1 medium tomato, diced
• 2 tablespoons sliced ripe olives
• 2 tablespoons salsa

1. Cook rice according to package directions. Meanwhile, in a small skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes longer or until heated through.
3. Arrange the corn chips on two serving plates. Top with rice, meat mixture, cheese, lettuce, tomato, olives and salsa.

long grain rice, ground beef, onion, garlic, tomatoes, tomato paste, beans, corn chips, cheddar cheese, shredded lettuce, tomato, olives, salsa

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