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Mexican Fiesta Platter

This recipe proves you don't need to fuss to feed an appetizer to a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!—Ann Nace, Perkasie, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    20 servings

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

  • 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 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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