This is a very old "Texas" recipe from along the Texas-Mexico border. Botano means snack or appetizer. It is like a fajita appetizer and serves at least 12. It is a great accompaniment to a mexican style dinner, adding spanish rice, warm flour tortillas, etc. Use as a snack for watching football or just having guests for drinks and appetizers. A great margarita or icy cold beer is the perfect drink to add!
2 pounds beef skirt steak
2 pounds boneless chicken breasts and thighs
Use can also use shrimp if you choose ~ just don't overcook.
2 teaspoons fajita seasoning
2 1/2 teaspoons garlic powder
salt to taste
lemon pepper to taste
~ Use any of your favorite seasonings.
1 medium green bell
1 medium onion, chopped
1/3 bunch cilantro, chopped
2 c. refried beans (Using black beans is really good!)
1 (16 ounce) package shredded mexican cheese
Sour cream, chopped tomatoes and sliced jalapeno peppers to garnish
Your favorite guacamole!
The original recipe called for frying quartered tortillas in hot oil, however, you can use your favorite tortilla chips and save lots of fat and time.Preheat oven to 350 degrees
Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside. (You can season meat and marinate overnight.)
In a saucepan, warm refried beans over medium-low heat
Lightly spray a skillet with olive oil or vegetable oil and heat to medium heat; stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro. Sprinkle fresh lime juice over all.
Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Spread meat mixture evenly on top of beans and sprinkle cheese over all.
Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.
This makes a LOT. I recommend serving all condiments on the side and allow guests to garnish as they choose. Ole!
I'm joining ~