Mexican Botana Platter Recipe -
Mexican Botana Platter Recipe

Mexican Botana Platter

Recipe by  

"Growing up 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 at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    40 mins

    1 hr 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2005

Just a note to the person who is calory conscious, you pour most of the oil out so you would do away with about 2,000 calories and about 218 g. of fat

Most Helpful Critical Review
Apr 16, 2008

This takes a real long time to prepare with all the prep, separate cooking, etc. Strange that the meat is on top of the cheese, I would try it the other way around the next time. Used exact quantities and had enough to make (2) casserole dishes. The overall taste was good, but not sure it was worth all the work. Next time I would buy the chips which would cut down the time a lot (and save on fat I'm sure). Also, use of fresh ingredients in the guac like real lemon and garlic (lemon pepper?) plus a little sour cream yields better results.


33 Ratings

Apr 01, 2006

This was fantastic! The whole family absolutely loved it. It tasted better that going out to a Mexican restaurant. I substituted corn chips for the corn tortillas to save time and it still turned out great. Wonderful recipe.

Jun 25, 2009

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!

Mar 22, 2007

this was so good reminds me of a good mexican recipe...I cut this in half to only make 5 portions and used tortilla chips from Chili's take out instead of frying the corn tortillas...and used all beef no chicken turned out wonderful what a wonderful idea to make a fajita time I am going to add some shrimp

Aug 16, 2006

The nachos were really good, but the leftover meat mixture was fantastic over spanish rice, with some minced, fresh cilantro, jalapeno, and a dollop of sour cream.

Oct 30, 2011

No, no, no. Many of the reviews mention skipping the very important step of frying the tortillas, in favor of buying bagged chips! Do not do this. My family has been making Botana for many years and many have tried this. It doesn't taste anywhere near as good nor as authentically Mexican, with bagged chips.

Jun 17, 2009

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.


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  • Calories
  • 671 kcal
  • 34%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 39.8 g
  • 61%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 958 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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