"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Botana Recipe

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This recipe for Botana, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Powell
Added: Tuesday, January 02, 2007


8 oz. bag corn chips,
1 can beans (pinto) refried to 1/2lb. Chorizo (Mexican sausage) chopped,
1/2lb. Muenster cheese,
2 tomatoes chopped,
1 green pepper chopped,
10-12 olives sliced,
1 avocado sliced,
2 cups lettuce shredded
1 onion chopped,

Mix the beans and Chorizo together and fry til sausage is done.
Spread corn chips evenly on a plate or cookie pan. Spread beans over chips, sprinkle grated cheese on beans covering all the beans, Place in microwave or oven until cheese melts, Take out and place chopped lettuce first, sprinkle cheese, then half slices of tomatoes, 1/4 slices of onions, green peppers, avocadoes, whole olives can be placed all over.
Chorizo is now available at several grocery stores. Above ingredients can be varied to your own taste. A pizza pan is ideal. Let your imagination go- add Mexican salsa to taste.

Preparation Time:
30 min
Personal Notes:
This recipe is from the Mexico Inn in Westland, MI and was the most requested recipe on the Friday Feast. Published in the "Jack McCarthy Restaurant Recipes" cookbook.




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