Name: Mexican Botana Platter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: 2 pounds beef skirt steak; 2 pounds boneless chicken thighs; 2.5 teaspoons garlic powder, divided; 2 teaspoons fajita seasoning; 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 onion, chopped; 1 medium green bell pepper, 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

Mexican Botana Platter

4.7

(34)

27 Reviews

3 Photos

At the very tip of Texas, this Mexican botana platter recipe with beef and chicken fajitas, beans, cheese, guacamole, and sour cream has always been an all-in-one hit at restaurants or any get-together! Serve it 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.

Submitted by RHONDA35

Updated on February 4, 2025

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Servings:

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Ingredients

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Original recipe (1X) yields 12 servings

2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 ½ teaspoons garlic powder, divided
2 teaspoons fajita seasoning
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 onion, chopped
1 medium green bell pepper, chopped
⅓ bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeño peppers, sliced (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
Warm refried beans in a saucepan over medium-low heat.
Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
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.
Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
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.

Nutrition Facts (per serving)

671	Calories
40g	Fat
42g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 671
% Daily Value *
Total Fat 40g	51%
Saturated Fat 16g	80%
Cholesterol 120mg	40%
Sodium 958mg	42%
Total Carbohydrate 42g	15%
Dietary Fiber 11g	39%
Total Sugars 3g
Protein 40g	80%
Vitamin C 23mg	26%
Calcium 326mg	25%
Iron 3mg	19%
Potassium 1008mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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