Mexican Fiesta Platter

Total Time Prep: 15 min. Cook: 35 min.
Yield 20 servings
Test Kitchen Approved
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

  • 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

Directions

  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.
  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.

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
Recipe Creator

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