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Mexican Fiesta Platter

 Mexican Fiesta Platter
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
20-24 ServingsPrep: 15 min. Cook: 35 min.

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 (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

Directions

  • 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.
  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.