Best 8 Taco Plate Recipes

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Welcome to the ultimate guide to preparing a delectable taco plate that will tantalize your taste buds and transport you to a culinary fiesta. In this comprehensive article, we will embark on a journey through the world of tacos, exploring various recipes and techniques to create the perfect taco plate. Whether you prefer traditional Mexican flavors or crave a modern twist, we have curated a collection of recipes that cater to every palate. From selecting the freshest ingredients to mastering the art of folding and assembling tacos, we will provide you with all the essential knowledge and tips to elevate your taco-making skills. So, get ready to embark on a culinary adventure and discover the secrets to crafting an unforgettable taco plate.

Here are our top 8 tried and tested recipes!

TACO PLATE FOR TWO



Taco Plate for Two image

Green chilies give a warm zip to this quick entree. My husband, Paul, and I enjoy splitting this delicious meaty dish.-Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound ground beef
1/2 cup chopped onion
1/3 cup taco sauce
1/4 cup chopped green chilies
1/4 teaspoon salt
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese.

Nutrition Facts : Calories 501 calories, Fat 28g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 956mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

BARBECUE BEEF TACO PLATE



Barbecue Beef Taco Plate image

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

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 plates (20 servings each).

Number Of Ingredients 13

4 pounds ground beef
2 envelopes taco seasoning
1 cup water
4 packages (8 ounces each) cream cheese, softened
1 cup 2% 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 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

Steps:

  • 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.

Nutrition Facts :

QUICK TACO PLATTER



Quick Taco Platter image

This fast-to-fix main dish is like a huge taco salad. Even the kids love it.-Celia Rixman, Sylmar, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

2 pounds ground beef
2 cans (15 ounces each) tomato sauce
2 envelopes taco seasoning
Tortilla or corn chips
Shredded lettuce, chopped tomato, chopped onion and shredded cheddar cheese

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; simmer, uncovered, for 15 minutes, stirring occasionally. , Cover a serving platter with chips; top with lettuce. Layer with beef mixture, tomato, onion and cheese.

Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1121mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.

TACO APPETIZER PLATTER



Taco Appetizer Platter image

"A crowd usually gathers when I set out my barbecue-flavored taco dip," reports field editor Iola Egle of McCook, Nebraska. "It's gone before I know it!"

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
1 can (4 ounces) chopped green chilies, drained
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
1 to 1-1/2 cups shredded cheddar cheese
Corn chips

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes. , In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips.

Nutrition Facts : Calories 263 calories, Fat 18g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

TACO DIP PLATTER



Taco Dip Platter image

To make this zesty appetizer, you simply layer beans, salsa, cheese and other taco-like ingredients onto a platter, reveals Marieann Johansen of Desert Hot Springs, California "I like to call it a 'walking dip', because you can scoop some on a plate with a few tortilla chips, then take it with you as you stroll around and talk with guests," she shares.-Marieann Johansen, Desert Hot Springs, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 16-20 servings.

Number Of Ingredients 9

1 can (15 ounces) refried beans
1 cup chunky salsa
1 cup guacamole
2 cups sour cream
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup finely shredded cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
Tortilla chips

Steps:

  • Spread beans on a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with chilies, olives and cheeses. , Refrigerate until ready to serve. Serve with tortilla chips.

Nutrition Facts : Calories 120 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 273mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

TACO ON A PLATTER



Taco on a Platter image

DH loves Mexican and requests it often. This recipe is from Company's Coming Greatist Hits Mexican. It's a good way to eat tacos without all the mess (even though it may not be authentic). You can make the beef sauce a day ahead and refrigerate it. Just heat thoroughly before assembling.

Provided by Dreamer in Ontario

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef
1 medium onion, chopped
1 (14 ounce) can tomato paste
1 (14 ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
1 (28 ounce) can pork and beans in tomato sauce
2 cups corn chips, broken
2 cups cooked long-grain rice, hot
2 cups medium cheddar, grated
1 medium red onion, chopped
1 head iceberg lettuce, shredded
3 medium tomatoes, chopped
1/3 cup sliced ripe olives, pitted

Steps:

  • In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft.
  • Drain excess fat.
  • Add next 6 ingredients, mix well and simmer uncovered for 15 minutes.
  • Add beans and heat through.
  • Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.

TACO APPETIZER PLATTER



Taco Appetizer Platter image

I have been making this for years. It is so good just for a snack. In fact, I have been known to make this for (Ahem!) Sunday supper. Just sit and munch.

Provided by Mimi in Maine

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese (room temperature)
1 cup taco sauce (your choice in heat)
1/2 small head of lettuce (cut and diced)
1 large tomatoes (diced)
2 tablespoons diced green peppers
2 tablespoons diced onions
8 black olives (sliced)
8 green olives (sliced)
1/2-3/4 cup shredded cheddar cheese

Steps:

  • I put this on a 12" round platter, but any dish would be fine.
  • Put the cream cheese in a bowl and beat with mixer.
  • Slowly add the taco sauce and beat well.
  • Neatly spread this on a platter.
  • Sprinkle the lettuce as the next layer.
  • Then over this arrange the diced tomatoes.
  • Next layer is the green pepper and then the onion.
  • Next layer is the olives arranged nicely.
  • Then lastly is the cheddar cheese; (In the photo I did not put it on because I didn't have any, but by the time we ate it, I had gone to the store and got some).
  • Use frito scoops or tortillas for scooping up the platter.

Nutrition Facts : Calories 253.4, Fat 22.7, SaturatedFat 12.6, Cholesterol 69.9, Sodium 562.1, Carbohydrate 8, Fiber 0.6, Sugar 4.7, Protein 5.5

TACO DIP I



Taco Dip I image

This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.

Provided by Rose Starkowicz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 25

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
ΒΌ head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

Steps:

  • In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 5.2 g, Cholesterol 17.4 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 203.9 mg, Sugar 2 g

Tips:

  • Choose the right meat: For a classic taco plate, use ground beef, chicken, or carnitas. For a more unique flavor, try using barbacoa, al pastor, or fish.
  • Season the meat well: Use a flavorful blend of spices to season the meat. This will give the tacos a delicious and complex flavor.
  • Cook the meat thoroughly: Make sure to cook the meat until it is cooked through. This will help to prevent foodborne illness.
  • Use fresh tortillas: Fresh tortillas are the best choice for tacos. They are softer and more pliable than store-bought tortillas.
  • Warm the tortillas: Warm the tortillas before filling them. This will help to prevent them from cracking.
  • Don't overload the tacos: Don't overload the tacos with too many fillings. This will make them difficult to eat.
  • Add your favorite toppings: Top the tacos with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

The taco plate is a delicious and versatile dish that can be enjoyed by people of all ages. With so many different ways to make tacos, there is sure to be a recipe that everyone will love. So next time you're looking for a quick and easy meal, give the taco plate a try.

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