Mexican Fiesta Platter Recipes

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.

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

Steps:

• In a Dutch oven or large skillet, brown ground beef and drain. Add beans, tomato sauce and chili seasoning. Simmer for 30 minutes, stirring occasionally. On two serving platters with wide sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato, and olives. Sprinkle with hot sauce (optional).

Steps:

• In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most of the liquid has evaporated. , Spread refried beans on a 12-in. serving platter. Top with the turkey, lettuce, salsa, cheese, jalapenos, sour cream and olives. Serve with chips.