Mexican Botana Platter Recipe - Bush’s Best

Mexican Botana Platter

Recipe By: RHONDA35   Photo By: DIZRICH
Write a Review | Read Reviews (19)
Down at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit.
 
  • Prep: 40 Minutes
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  • Cook: 40 Minutes
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  • Total: 1 hour 20 Minutes
 
12
 
 
  • 2 pounds beef skirt steak
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  • 2 pounds boneless chicken thighs
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  • 2 teaspoons fajita seasoning
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  • 2 1/2 teaspoons garlic powder, divided
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  • 2 cups refried beans
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  • salt to taste
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  • lemon pepper to taste
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  • 4 avocados - peeled, pitted, and mashed
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  • 1 cup corn oil
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  • 24 corn tortillas
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  • 1 medium green bell pepper, chopped
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  • 1 medium onion, chopped
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  • 1/3 bunch cilantro, chopped
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  • 1 (16 ounce) package shredded American cheese
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  • 12 ounces sour cream
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  • 2 large tomatoes, chopped
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  • 4 pickled jalapeno peppers, sliced (optional)
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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
  3. In a saucepan, warm refried beans over medium-low heat.
  4. Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
  5. Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
  6. Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
  7. Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
  8. Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.
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More Reviews (19)
Reviewed By: Lynnette
Excellent dish. Time consuming but worth it! The leftovers and just as yummy.
Reviewed By: peg13fan
This was excellent! Served with warm tortillas, the spanish rice from this site, and mmm mmm good traditional margaritas, everyone loved it. I made only minor changes - used probably double the amount of fajita seasoning and used refried black beans instead of regular. In a pinch I would use storebought chips, but the homemade were fabulous, really made it impressive, and were well worth the effort, which really wasn't that big of a deal (made the day before and put in airtight container). The only thing I would do differently next time is serve the avacado/guac on the side because if you have leftovers (and you likely will!) it turns brown and looks and tastes ugly, even having added lime juice as a retardant. Definitely give this one a try for your next Mexican feast. It's a keeper!
Reviewed By: DIZRICH
This is an excellent dish for any party. It takes a lot of work and time, but you can make it simple and easy. For example, you can make the chips and meat a day or so ahead of time and then all you have to do is assemble and bake when you are ready to serve. I also agree with others about buying chips. With so many brands to chose from, you can easily find a comparable chip and save yourself a lot of time. Finally, this recipe makes a ton! I only made 1/4 of the recipe. I highly recommend that unless you are making this as a main dish item for an extremely large family with big appetites, you might want to consider cutting it in half.