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Fiesta by Design

Recipe By: Judy Mitchell
Serving Size: 20 Preparation Time :0:00


24 ounces corn chips (2 pkg.) -- crushed
14 ounces instant rice (1 box) -- cooked as directed
Meat sauce
1 pound sharp cheddar cheese --grated
2 heads lettuce --chopped
7 medium tomatoes --chopped
3 medium onions --chopped
6 ounces sliced green olives (1 jar)
1 cup pecans --chopped
7 ounces coconut (1 pkg.)
24 ounces picante sauce (1 jar)
--Meat Sauce--
4 pounds ground beef
3 onions --chopped
28 ounces whole peeled tomatoes (1 can)
16 ounces tomato sauce (1 can)
2 pounds tomato puree (2 cans)
2 tablespoons chili powder
1 tablespoon garlic powder
4 teaspoons salt
46 ounces ranch-style beans (1 can)


Place each ingredient in a bowl or plate. Arrange on buffet table in order listed. Let each person "design" his own "fiesta" plate, beginning with crushed corn chips as a base.

Meat Sauce directions: Brown meat and onions in large Dutch oven; drain excess fat. Add remaining ingredients, and simmer 1 hour. (Add a little water if sauce gets too thick).

NOTES : Sour cream, chopped avocados, sliced ripe olives, chili sauce or other favorite condiments may be offered. Meat sauce can be prepared the day before.

>From the Baylor University Alumni Association Cookbook.

Entered into Mastercook format by Debbie Collin.

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