Ancient Crunch
Mexican
Dinner
If you’re looking for a crowd-pleasing meal that comes together in minutes, this Mexican Fiesta Platter is it. Instead of standard tortillas, we use MASA Cobanero which are cooked in beef tallow for a much sturdier, crunchier base that can handle all the toppings. Loaded with seasoned beef, warm rice, and fresh veggies, this platter is perfect for a quick weeknight dinner or a fun "build-your-own" nacho bar for your next party.
1 bag MASA Chips Cobanero
1 lb ground beef, cooked with taco seasoning
¾ cup shredded mozzarella cheese (or a Mexican blend), divided
1 cup cooked rice, still warm
½ cup Pico de Gallo (mild or spicy)
⅔ cup shredded lettuce
⅓ cup cherry tomatoes, halved
Cook your ground beef in a skillet with your favorite taco seasoning until fully browned.
Spread the MASA Cobanero in an even layer across a large platter or plate.
Sprinkle ½ cup of the shredded cheese over the chips.
Spoon the hot, seasoned ground beef directly over the cheese. The heat from the beef will help melt the cheese into the chips.
Top the beef with the warm rice, fresh pico de gallo, and shredded lettuce.
Sprinkle the remaining cheese over the top and finish with the cherry tomato halves.
Dig in immediately while the chips are crunchy and the beef is warm!
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