Mexican Botana Platter
Description
This Mexcian botana platter recipe with beef and chicken fajitas, refried beans, cheese, guacamole, and sour cream has always been an all-in-one hit.
Ingredients
•
2 pounds beef skirt steak
•
2 pounds boneless chicken thighs
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2 1/2 teaspoons garlic powder, divided
•
2 teaspoons fajita seasoning
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2 cups refried beans
•
salt to taste
•
lemon pepper to taste
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4 avocados - peeled, pitted, and mashed
•
1 cup corn oil
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24 corn tortillas
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1 medium onion, chopped
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1 medium green bell pepper, 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
•
4 pickled jalapeno peppers, sliced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3
Warm refried beans in a saucepan over medium-low heat.
4
Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper 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. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6
Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7
Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8
Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.