Barbecue beef taco plate - KCBD NewsChannel 11 Lubbock

• 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