Botana Food

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MEXICAN BOTANA PLATTER



Mexican Botana Platter image

I found this amazing casserole on allrecipes submitted by rhonda35. WOW. Tweaked it a tad--don't believe in processed cheese.

Provided by MarraMamba

Categories     One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

2 lbs skirt steaks
2 lbs boneless chicken thighs
2 teaspoons fajita seasoning mix
2 1/2 teaspoons garlic powder, divided
2 cups refried beans
salt
lemon pepper
4 avocados, peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
1/3 bunch cilantro, chopped
1 lb low-fat cheddar cheese
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced (optional)

Steps:

  • Preheat oven to 350°F (175°C).
  • Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
  • In a saucepan, warm refried beans over medium-low heat.
  • Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
  • Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in quarters. 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.
  • Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
  • 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.
  • 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 jalapeños on top.

MEXICAN BOTANA PLATTER



Mexican Botana Platter image

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.

Provided by RHONDA35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 17

2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 ½ 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
⅓ bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
  • In a saucepan, warm refried beans over medium-low heat.
  • Stir salt, lemon pepper, and 1/2 teaspoon garlic powder 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. 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.
  • Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
  • 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.
  • 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.

Nutrition Facts : Calories 670.6 calories, Carbohydrate 41.5 g, Cholesterol 119.5 mg, Fat 39.8 g, Fiber 11 g, Protein 39.8 g, SaturatedFat 15.9 g, Sodium 958.4 mg, Sugar 3 g

BOTANAS



Botanas image

This is a recipe I invented based on a dish we would get at my favorite Mexican restaurant growing up - it is similar to nachos.

Provided by Atherine

Categories     Chicken

Time 15m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 10

1 (8 ounce) bag tortilla chips
1 lb ground beef or 1 lb shredded chicken
1 (16 ounce) can refried beans
1 (8 ounce) bag mexican cheese
green olives
black olives
avocado
tomatoes
onion
jalapeno

Steps:

  • Preheat oven to 400 degrees.
  • Cook beef on medium-high heat until browned (or boil/bake chicken and shred it up).
  • Cook refried beans as directed on can.
  • Layer a non-greased casserole dish with tortilla chips. Spread with refried beans until covered, then sprinkle beef/chicken on top.
  • Layer with generous amounts of cheese, and sprinkle with toppings.
  • Bake for 10 minutes or until cheese is completely melted.

Nutrition Facts : Calories 840.8, Fat 48.8, SaturatedFat 19.4, Cholesterol 145.7, Sodium 1295.8, Carbohydrate 57.6, Fiber 9, Sugar 3.5, Protein 43.9

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