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Mexican Botana Platter
SUBMITTED BY:
RHONDA35
"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."
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
40 Min
COOK TIME
40 Min
READY IN
1 Hr 20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 1/2 teaspoons garlic powder, divided
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados - peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
1/3 bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced (optional)
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
In a saucepan, warm refried beans over medium-low heat.
Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
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.
Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
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.
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
Reviewed on Aug. 14, 2005 by Missy's Mom
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Missy's Mom
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
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8 users found this review helpful
Just a note to the person who is calory conscious, you pour most of the oil out so you would...
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Reviewed on Aug. 13, 2006 by
Lu
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Lu
Aug. 13, 2006
This was an amazing dish! My husband had thirds! I love flour tortillas and used them instead of corn; otherwise I followed the recipe exactly. It was even wonderful for leftovers on day 2. Thanks for sharing this terrific casserole!
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4 users found this review helpful
This was an amazing dish! My husband had thirds! I love flour tortillas and used them instead...
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Reviewed on Apr. 1, 2006 by
Bluejay
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Bluejay
Apr. 1, 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.
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4 users found this review helpful
This was fantastic! The whole family absolutely loved it. It tasted better that going out to...
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Reviewed on Mar. 22, 2007 by
mandc
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mandc
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
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2 users found this review helpful
this was so good reminds me of a good mexican recipe...I cut this in half to only make 5...
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Reviewed on Oct. 12, 2006 by Annie
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Annie
Oct. 12, 2006
Very yummy. Thank you
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2 users found this review helpful
Very yummy. Thank you
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Reviewed on Aug. 16, 2006 by
luna
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luna
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.
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2 users found this review helpful
The nachos were really good, but the leftover meat mixture was fantastic over spanish rice,...
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Reviewed on Aug. 14, 2006 by
Chelsey E
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Chelsey E
Aug. 14, 2006
Left out the cilantro, and used all chicken, no beef. It's like all of my favorite things all together!!! Wonderful dish. Really great flavour :)
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2 users found this review helpful
Left out the cilantro, and used all chicken, no beef. It's like all of my favorite things all...
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Reviewed on Jun. 20, 2005 by
SOLDIERMATE
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SOLDIERMATE
Jun. 20, 2005
Now my husband isn't the only one who makes good meal-nachos. We don't like guacomole, so I finely chopped the avacado, seasoned it, and put it on as one of the layers before baking. Complicated recipe, but worth it!!!!!!
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2 users found this review helpful
Now my husband isn't the only one who makes good meal-nachos. We don't like guacomole, so I...
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Reviewed on Jun. 4, 2005 by THECOOK67
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THECOOK67
Jun. 4, 2005
WOW... we made this last night for some friends... awesome!! I used a bit more cheese and added some monterrey jack cheese to the mixture as well. Everyone LOVED it!!
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2 users found this review helpful
WOW... we made this last night for some friends... awesome!! I used a bit more cheese and...
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Reviewed on Apr. 16, 2008 by michaelp72
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