Mexican Fiesta Platter
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 20 servings.
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
Ingredients
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2-1/2 pounds ground beef
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 cans (15 ounces each) tomato sauce
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1 envelope chili seasoning
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1 package (9-1/4 ounces) corn chips
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3 cups hot cooked rice
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2 large onions, chopped
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2 cups shredded Monterey Jack cheese
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1 medium head iceberg lettuce, shredded
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4 medium tomatoes, chopped
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1-1/2 cups chopped ripe olives
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Hot pepper sauce, optional
Directions
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1.
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.
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2.
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
1 serving: 340 calories, 17g fat (6g saturated fat), 45mg cholesterol, 663mg sodium, 28g carbohydrate (4g sugars, 5g fiber), 19g protein.
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