Mexican Buffet Menu Ideas

Ingredients

• 24 flour tortilla
• 6 pounds beef roast
• 1 1/2 cups chicken broth
• 1/2 cup lime juice
• 3 tablespoons cumin ground
• 2 tablespoons oregano
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 1/2 teaspoons sweet paprika
• 7 garlic cloves pressed or shredded
• 5 chipotles in adobo cut into small pieces
• 2 onions sliced
• 2 bay leaves
• 3 1/4 cups water
• 1 1/4 cups long grain rice
• 1 teaspoon butter
• 1/2 teaspoon salt
• 1/2 tablespoon lemon juice
• 3 limes
• 1/2 cup cilantro chopped
• 2 cups corn frozen and cooked
• 1/4 cup red onion chopped
• 1/4 cup cilantro chopped
• 1/4 teaspoon salt
• 7 tomatoes medium-sized, diced
• 1 red onion small, chopped
• 1/2 cup cilantro chopped
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 3 avocados
• 2 tomatoes medium-sized, diced
• 1/4 cup cilantro chopped
• 1/4 cup green onion chopped
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 56 ounces kidney beans cans, heat up
• 2 cups cheese shredded
• 1 cup Sour Cream
• 5 cups lettuce chopped
• 5 cups tortilla chips
• 8 cups vanilla ice cream

Nutrition

• Calories : 1230 calories
• Carbohydrate : 123 grams
• Cholesterol : 190 milligrams
• Fat : 49 grams
• Fiber : 12 grams
• Protein : 80 grams
• SaturatedFat : 19 grams
• Sodium : 3870 milligrams
• Sugar : 28 grams