MEXICAN PLATE RECIPES

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MEXICAN FIESTA PLATTER RECIPE: HOW TO MAKE IT



Mexican Fiesta Platter Recipe: How to Make It image

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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 20 servings.

Number Of Ingredients 12

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

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, FatContent 17g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 19g protein.

MEXICAN BUBBLE UP CASSEROLE – CATHERINE'S PLATES

Layers of biscuits, ground beef, Mexican flavors, and topped with cheese. You only need 7 ingredients for this tasty dish.

Provided by Catherine's Plates

Categories     Main Dish

Number Of Ingredients 8

1 1/2 - 2 lbs ground beef
1 medium onion, chopped
1 (10oz) can red enchilada sauce
1 (10oz) can rotel tomatoes (or you can substitute a can of regular diced tomatoes and/or add 4 oz diced green chilis)
1 (15oz) can kernel corn, drained
1 (15-17oz) can refrigerated biscuit dough
1 1/2 cups shredded cheese (mexican or fiesta blend or cheddar)
garnishes: sliced green onions, cilantro and sour cream

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with a non-stick cooking spray and set a side.
  • In a large skillet heat up 1 TBS cooking oil. Break up ground beef and add onion. Cook until ground beef is no longer pink and onion has softened. Drain off any excess grease.
  • Mix in enchilada sauce, rotel tomatoes and corn. Turn off burner.
  • On a cutting board, pull apart biscuit dough and cut into 8 pieces per biscuit.
  • Spread dough pieces into prepared baking dish evenly. Pour half of the meat mixture all over the biscuit pieces in baking dish. Sprinkle 1 cup of shredded cheese over the meat mixture. Pour rest of meat mixture over the cheese evenly and then sprinkle 1/2 cup of cheese on top of the meat mixture.
  • Bake in preheated oven uncovered for 35-40 minutes. Test with a toothpick by inserting toothpick through a biscuit piece and it should come out clean. Garnish with green onions and/or cilantro. Let rest for 5 minutes before serving. Serve with sour cream as an option.

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