Build-Your-Own Mexican Dinner

ByMrs. Katie

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Build-Your-Own Mexican Dinner

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Build-Your-Own, or Make-Your-Own, Dinners have so many advantages, y’all. Folks can participate in bringing items to the meal, which lightens the financial burden for the hostess. Those who have dietary preferences and needs can work around and build with the foods they enjoy. The components in these type dinners are usually easy to prepare ahead of time.

This recipe is found in my first and most popular cookbook, From Katie’s Kitchen, Vol. One. That book has 157 8.5 x 11 pages that are filled with 200 recipes, tips, tricks, ideas, menus and more. Many of the recipes have stories such as this one…

We have served this to guests for many years. The advantages of doing so include easy make-ahead preparations and finicky eaters can choose how to build their meals. The building of the dinners often makes for interesting or lively conversation. You might ask your guests to suggest other ingredients to add (bring). How about green onions, black beans, Ranch dressing, shredded carrots, chopped cilantro, banana peppers, or chopped fresh jalapeños? Why not carry the BYO theme into dessert with an Ice Cream Bar? Have guests bring all sorts of ice cream toppings while you provide the basic ice cream flavors.

Mrs. Katie of Heritage Ways, LLC

Build-Your-Own Mexican Dinner

This is a great meal to have for a lot of guests. The items are easy to make ahead or ask each person to bring an items. Each can build his own plate according to preferences. The Amish community calls this meal "haystacks."
Print Recipe
Servings: 12 approximately
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 bags tortilla chips or Fritos
  • 6 cups rice cooked
  • 1-2 heads lettuce chopped
  • 4-5 tomatoes chopped (or 3 cans tomatoes, drained)
  • 1-2 medium mild onions chopped (more, if using red or sweet)
  • ½ cup EACH green and black olives sliced
  • 10 cups meat chili, with or without beans homemade or canned
  • 6 cups cheddar cheese shredded or canned nacho cheese
  • ¼ to ½ cup pickled jalapeños sliced
  • ½ to 1 cup pecans and/or peanuts chopped
  • 1 medium-sized bottle taco sauce and/or salsa

Method
 

  1. Our family stacks the items as listed.
    Set out all ingredients and allow folks to build their plates as desired.

Notes

The amounts included are to serve approximately twelve people. Adjust accordingly. Add other components as you wish and make notes for future. 
This is my adaptation from a recipe shared by my aunt Penny. 

Don’t forget to count your blessings and know you are loved, ❤️Mrs. Katie

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Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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