Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Botana Platter Recipe
Mexican botana platter represents authentic regional specialty from the very tip of Texas, featuring beef and chicken fajitas, beans, cheese, fresh guacamole, and traditional accompaniments for complete sharing. This comprehensive platter showcases true Texas-Mexican border cuisine while providing abundant variety that satisfies different preferences and appetites. The regional authenticity reflects local traditions while the abundant ingredients create memorable sharing experiences perfect for gatherings.
At the very tip of Texas, this Mexican botana platter recipe with beef and chicken fajitas, beans, cheese, guacamole, and sour cream has always been an all-in-one hit at restaurants or any get-together! Serve it with Spanish rice and fresh, warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won’t be authentic.
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
12
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Ingredients
2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 ½ teaspoons garlic powder, divided
2 teaspoons fajita seasoning
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados, peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium onion, chopped
1 medium green bell pepper, chopped
⅓ bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeño peppers, sliced (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
Warm refried beans in a saucepan over medium-low heat.
Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.
Nutrition Facts (per serving)
| 671 | Calories |
| 40g | Fat |
| 42g | Carbs |
| 40g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 671 | |
| % Daily Value * | |
| Total Fat 40g | 51% |
| Saturated Fat 16g | 80% |
| Cholesterol 120mg | 40% |
| Sodium 958mg | 42% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 11g | 39% |
| Total Sugars 3g | |
| Protein 40g | 80% |
| Vitamin C 23mg | 26% |
| Calcium 326mg | 25% |
| Iron 3mg | 19% |
| Potassium 1008mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
