Mexican Fiesta Menu
This easy Mexican Fiesta Menu is perfect to feed a crowd. The best Mexican-inspired dishes that are easy to make at home.
Servings: 20 Servings
Calories: 2185kcal
Ingredients
- 2 pounds Steak Fajitas
- 2 pounds Ground Beef Tacos
- 1/2 pound Chicken Tacos
- 2 pounds Frozen Beef Tamales
Side Dishes
- Mexican Corn
- Spanish Rice
- 2 Cans Black Beans rinsed drained and heated with 1/4 cup chicken broth
Toppings, Condiments and Garnishes
- Velveeta Cheese Dip
- Easy Guacamole
- 2 Pico De Gallo
- 1/2 cup Candied Jalapenos
- 20 Fajita size Flour Tortillas
- 20 Street Taco size Flour Tortillas
- 24 Crunchy Corn Taco Shells
- 3 cups shredded iceberg lettuce
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups sour cream
- 1/2 cup sliced green onions
- 2 limes sliced
- 1/2 cup chopped cilantro
- Tortilla Chips
Instructions
- Cook steak fajitas and ground beef taco filling according to linked recipes.
- Tie tamales together in bundles with kitchen twine. Steam tamales in pan on the stove or use this Grilled Tamales Recipe.
- While the main dishes are cooking, heat the Mexican corn, black beans and cheese dip.
- Wrap flour tortillas in foil packets and heat in a 350° oven for 10 minutes. Toast corn taco shells in a single layer on a baking sheet for 5- 8 minutes until lightly toasted.
- Pico de gallo and guacamole can be made in advance, covered and refrigerated until ready to serve.
- Arrange main dishes, side dishes toppings, and condiments as a buffet, taco bar or arrange onto cutting boards for a charcuterie style meal.
Notes
Leftovers can be stored in separate airtight containers in the refrigerator up to 3 days.
Reheat mains and sides in separate skillets over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 2185kcal | Carbohydrates: 214g | Protein: 133g | Fat: 89g | Saturated Fat: 32g | Polyunsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 3123mg | Fiber: 21g | Sugar: 17g