Mexican Botana Platter

Ingredients

• 2 pounds beef skirt steak
• 2 pounds boneless chicken thighs
• 2.5 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 corns tortillas
• 1 medium onion , chopped
• 1 medium green bell pepper , chopped
• 0.33 bunches cilantro , chopped
• 1 package shredded American cheese , 16 ounce
• 12 ounces sour cream
• 2 large tomatoes , chopped
• 4 pickleds jalapeño peppers , Optional

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.

3. 3

   Warm refried beans in a saucepan over medium-low heat.

4. 4

   Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.

5. 5

   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.

6. 6

   Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.

7. 7

   Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.

8. 8

   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.