Mexican Botana Platter

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 671 Calories

Ingredients

• salt to taste
• 1 cup corn oil
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• 12 ounces sour cream
• 2 pounds boneless chicken thighs
• 1 medium green bell pepper, chopped
• lemon pepper to taste
• 2 pounds beef skirt steak
• 24 corn tortillas
• 2 cups refried beans
• 2 teaspoons fajita seasoning
• 4 avocados - peeled, pitted, and mashed
• 1 (16 ounce) package shredded American cheese
• 2.5 teaspoons garlic powder, divided
• 0.33333334326744 bunch cilantro, chopped
• 4 pickled jalapeno peppers, sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Warm refried beans in a saucepan over medium-low heat.

Step 3

Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.

Step 4

Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.

Step 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.

Step 6

Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.

Step 7

Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.

Step 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.