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Mexican Botana Platter

Mexican Botana Platter

  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
RHONDA35

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  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.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Missy's Mom
17

Missy's Mom

8/14/2005

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

Bluejay
11

Bluejay

4/1/2006

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.

peg13fan
10

peg13fan

6/25/2009

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!

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