Mexican Festa Delight By Katt Knight Recipes

MEXICAN FIESTA PLATTER

This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 20 servings.

Number Of Ingredients 12

Mexican Fiesta Platter image

Steps:

In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.

Ingredients

2-1/2 pounds ground beef
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
1 envelope chili seasoning
1 package (9-1/4 ounces) corn chips
3 cups hot cooked rice
2 large onions, chopped
2 cups shredded Monterey Jack cheese
1 medium head iceberg lettuce, shredded
4 medium tomatoes, chopped
1-1/2 cups chopped ripe olives
Hot pepper sauce, optional

MEXICAN FIESTA RICE

Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well

Provided by Tom Kerridge

Categories Dinner, Main course, Side dish, Supper

Time 40m

Number Of Ingredients 10

Mexican fiesta rice image

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.

Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

Ingredients

2 tbsp olive oil
1 onion , finely chopped
2 peppers (choose your favourite colours), finely chopped
4 garlic cloves , very finely chopped or crushed
1 tsp cumin seeds or ½ tsp ground cumin
1 tbsp tomato purée
small pinch of sweet smoked paprika
250g basmati rice
450ml hot vegetable stock (make sure it's vegan-friendly)
finely chopped coriander and sliced spring onions, to serve

MEXICAN DELIGHT

This is a recipe my mother has made for years that she had gotten from a friend. If I knew where she had gotten it I would certainly give them credit! I wasn't sure about how many servings, but it makes a good amount. As far as the amount of toppings, I just estimated...everyone likes a different amount of lettuce, olives and cheese etc. I look forward to hearing what you think of it or what you did differently!

Provided by RecipeLove

Categories One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 21

Mexican Delight image

Steps:

Combine garlic clove, chopped onion and ground beef. Brown and drain in large skillet.
Add tomato sauce, paste, water (I just use the empty tomato sauce can to measure the water) chili powder, oregano, seasoning salt, salt, sugar, Tabasco sauce, and pepper. Simmer 30 minutes.
Add 1 cup cooked white rice, stir.
Layer Frito's on a plate (a little will go a long way!) and top with meat mixture, then cheese and so forth with additional toppings (lettuce, tomatoes, green onions, avacado, sour cream).
Enjoy!

Nutrition Facts : Calories 612.6, Fat 40.4, SaturatedFat 16.6, Cholesterol 97.2, Sodium 1537.2, Carbohydrate 37.7, Fiber 5.5, Sugar 6.3, Protein 27.3

Ingredients

2 lbs ground beef
1 onion, chopped
1 garlic clove, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
15 ounces water
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon seasoning salt
1 tablespoon salt
1 teaspoon sugar
1 teaspoon Tabasco sauce
1 teaspoon pepper
1 cup cooked white rice
1 (9 ounce) bag Fritos corn chips
2 tomatoes, chopped
4 green onions, chopped
2 cups grated cheese
1 large avocado, diced
3 cups chopped lettuce
1 (16 ounce) container sour cream

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Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it's very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
Taco Fixings: I like to have at least one fresh thing to stuff in tacos (pickled cabbage is my choice in this Fiesta), + a sauce (the Restaurant Style Salsa,) + avocado in some form (guac or slices or in Pico de Gallo) + coriander/cilantro. Chopped white onion is very common in Mexico, and Tex Mex fans such as myself will almost always have sour cream and shredded cheese too!
Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!

Mexican Festa Delight By Katt Knight Recipes

MEXICAN FIESTA PLATTER

This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania

MEXICAN FIESTA RICE

Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well

MEXICAN DELIGHT

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