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Mexican Botana Platter
Prep
40 mins
Cook
40 mins
Servings
12
Difficulty
Hard
Making a Mexican Botana Platter is my go to when I want to impress a crowd without spending hours in the kitchen. This beautiful spread comes together in just eighty minutes and feeds a ton of people, which makes it perfect for parties or family gatherings. You'll get seasoned grilled beef and chicken piled high alongside creamy guacamole, refried beans, and all the fresh toppings you could want. What I love most is that avocados, a star ingredient here, are packed with heart healthy fats that keep you satisfied. Plus, everything is super affordable and uses ingredients you probably already have on hand. Trust me, once you make this platter once, it becomes your secret weapon for entertaining.
Ella x
Ingredients
- 22 pounds beef skirt steak
- 22 pounds boneless chicken thighs
- 22 teaspoons fajita seasoning
- 22 ½ teaspoons garlic powder, divided
- 22 cups refried beans, salt to taste, lemon pepper to taste
- 44 avocados - peeled, pitted, and mashed
- 11 cup corn oil
- 2424 corn tortillas
- 11 medium green bell pepper, chopped
- 11 medium onion, chopped
- ⅓ bunch cilantro, chopped⅓ bunch cilantro, chopped
- 11 (16 ounce) package shredded american cheese
- 1212 ounces sour cream
- 22 large tomatoes, chopped
- 44 pickled jalapeno peppers, sliced (optional)
Detail level
Instructions
- 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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