Mexican Fiesta Platter Recipe
Mexican Fiesta Platter Recipe photo by Taste of Home

Mexican Fiesta Platter Recipe

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This recipe proves you don't need to fuss to feed and appetizer to a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lovers dream!—Ann Nace, Perkasie, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:20-24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 20-24 servings


  • 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 (10-1/2 ounces) corn chips
  • 3 cups hot cooked rice
  • 2 large onions, chopped
  • 2 cups (8 ounces) 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


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
  2. On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired. Yield: 20-24 servings.
Originally published as Mexican Fiesta Platter in Taste of Home Ground Beef Cookbook 1999, p18

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jan. 9, 2011

"We make something very similar for a meal. We call it Mexican Fiesta also but we put the 'chili' and rice in our individual bowls and add what ever fixings we want to our bowls. My whole family loves it. And there are 10 of us! :)"

Reviewed Feb. 26, 2010

"We love all kinds of mexican food and this is a favorite. It's so fast to make too and easy to take with you places."

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