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Mexican Botana Platter
Mexican Botana Platter
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Texan-inspired fajitas with beef, chicken, beans, cheese, guacamole, and sour cream - a crowd-pleaser!
Ingredients:
  • 2 pounds beef skirt steak
  • 2 pounds boneless chicken thighs
  • 2 teaspoons fajita seasoning
  • 2.5 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
  • 0.33333334326744 bunch cilantro, chopped
  • 1 (16 ounce) package shredded American cheese
  • 12 ounces sour cream
  • 2 large tomatoes, chopped
  • 4 pickled jalapeno peppers, sliced
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Coat beef and chicken generously with flavorful fajita seasoning and 2 teaspoons of aromatic garlic powder. Slice the beef and chicken into mouth-watering 1-inch strips and keep them aside for later.
  • Heat refried beans in a saucepan over gentle heat.
  • Mix the salt, lemon pepper, and 1/2 teaspoon of garlic powder into the mashed avocados and set aside.
  • In a deep skillet over medium-high heat, warm the corn oil. Cut each tortilla in half and then in half again to create 4 triangular pieces. Fry the tortilla pieces in batches without overlapping until crisp. Transfer the crisp tortillas to paper towels. Discard the oil, and wipe the skillet clean.
  • Add beef, chicken, bell pepper, and onion to the skillet over medium heat. Stir occasionally and cook for about 7 minutes. Finish by stirring in the cilantro.
  • Arrange the tortilla pieces at the bottom of a large baking dish, then evenly spread refried beans on top. Sprinkle cheese over the beans and spread the meat mixture evenly over everything.
  • Bake until cheese and beans are bubbly, approximately 20 minutes. Remove from oven and dollop sour cream and guacamole on top. Sprinkle with tomatoes and jalapenos.

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