Mexican Botana Platter

Ingredients

• pound sbeef skirt steak
• pound sboneless chicken thighs
• 1/2 teaspoon sgarlic powder, divided
• teaspoon sfajita seasoning
• cup srefried beans
• salt to taste
• lemon pepper to taste
• avocados, peeled, pitted, and mashed
• cup corn oil
• corn tortillas
• medium onion, chopped
• medium green bell pepper, chopped
• 1/3 bunch cilantro, chopped
• (16 ounce) packageshredded American cheese
• ounce ssour cream
• large tomatoes, chopped
• pickled jalapeño peppers, slice d (Optional)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1 inch strips. Set aside.
3. Warm refried beans in a saucepan over medium low heat.
4. Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
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. Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
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. 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.