Mexican Botana Platter Recipe

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Most Helpful Positive Review

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.

—Bluejay

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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.

—michaelp72

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31 Ratings

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

—Missy's Mom

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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 casserole...next time I am going to add some shrimp

—1 busy momma

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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!

—peg13fan

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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.

—luna

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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.

—DIZ♥

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May 29, 2011

I made this last night and it was phenomenal! My boyfriend is from Texas, and we currently live on the Jersey Shore. He works very hard, 6 days a week at an Italian restaurant. Since he works late every night, he usually misses dinner with the family, so every Saturday night I make him a big meal to come home to, and this week he wanted something in the line of fajitas. This recipe looked so good, and it did not fail to WOW him. I made it mostly verbatim, with the exception of the guacamole - I didn't have any lemon pepper on hand so I used regular pepper, and added a splash of lemon juice and lime juice to the guac, and it was SO good, he ate three servings and was so full he couldn't move for awhile, lol. He's bringing some in to work today to show it off to his coworker, who is from Mexico, and I'm pretty interested to see what he thinks since his wife is an amazing cook when it comes to authentic Mexican food. I was very very pleased with this recipe and it is now a regular in my recipe keeper, thanks Rhonda35 for posting!

—Mia

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Nutrition

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
991 mg
40%

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

Nutritional Information

Mexican Botana Platter

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 671
Calories from Fat: 358

% Daily Value *
Total Fat 39.8g 61 %
Saturated Fat 15.9g 79 %
Cholesterol 120mg 40 %
Sodium 991mg 40 %
** Potassium 1008mg 28 %
Total Carbohydrates 41.5g 13 %
Dietary Fiber 11g 44 %
Protein 39.8g 80 %
** Sugars 3g
Vitamin A 24 %
Vitamin C 39 %
Calcium 41 %
Iron 34 %
** Thiamin 27 %
** Niacin 120 %
** Vitamin B6 53 %
** Magnesium 40 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.