Mexican Fiesta Platter

Monday, October 12, 2009

I borrowed this picture from the Taste of Home site, (I was lead to this by the same magazine I've been working through for awhile, it's been great). This was the food trial of the week, and it was actually really good, so I'm sharing. It's just another variation of things that are so good on cold days. It's sort of like a frito pie/chili/fiesta salad. I did HALF the recipe (with a few variations to follow), which was enough to feed probably five or six, the meet went further than the chips and rice, but that's b/c I love carbs). I just did half an onion (instead of one), 1 lb of meat, 1 tomato, and the whole envelope of seasoning, the rest I halved, and it was good. Here is the original recipe that supposedly feeds twenty....I'm not so sure about that! I'd for sure add more rice, and fritoes if that is the case.
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 Monetary Jack cheese
1 medium head iceberg lettuce, shredded
4 medium tomatoes, chopped
1-1/2 cups chopped ripe olives
Hot pepper sauce, optional
In a Dutch oven or large skillet, cook beef over medium heat until no longer pink; drain. Add 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.

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