Mexican Fiesta Platter Recipes

MEXICAN FIESTA BITES

What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and-surprise!-won ton wrappers.

Provided by My Food and Family

Categories Home

Time 35m

Yield 24 servings

Number Of Ingredients 6

Mexican Fiesta Bites image

Steps:

Heat oven to 350°F.
Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
Top with sour cream and cilantro.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 3 g

Ingredients

24 won ton wrappers
1 cup cooked crumbled Italian sausage
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro

MEXICAN BOTANA PLATTER

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

Mexican Botana Platter image

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

Ingredients

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