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Recipe: Mexican finger food ideas

Get a gang of friends together, put the football on the telly, and ramp up the sporting suspense with these Mexican-themed finger-food recipes, including an indulgent dip, hearty chilli and tiny tacos. Throw in some icy-cold cervesas (beers) and your guests may never leave.


Seven Layer Dip

Find all your Mexican favorites in this hearty, utterly irresistible dip. Scoop up the delicious seven layers with crispy tortilla or pita chips.

Hands-On Time: 10 minutes

Ready In: 10 minutes

Yield: 8 cups


1 can (16 ounce) refried beans

1 packet (1.25 ounce) taco seasoning mix

1 1/2 cups prepared guacamole

1 cup sour cream

2 Tablespoons chopped fresh cilantro

1 Tablespoon lime juice

1 cup salsa

1/2 cup each shredded Monterey Jack and Cheddar cheese

1 can (4 ounces) sliced black olives – drained

1 cup sliced green onion tops only


1.  Combine refried beans with taco seasoning and blend well. Set aside.

2.  Mix together sour cream with lime juice and cilantro. Set aside.

3.  In a 10-inch pie plate or 9×9 baking dish, spread refried beans and top with guacamole, sour cream mixture, salsa, shredded cheeses, sliced olives and green onion.

Cover tightly with plastic wrap and store in the refrigerator until serving time, or serve immediately with corn chips.


Taco Cups

Think these cups are too cute for your football-loving crowd? Think again. Your favourite fans will tear through these spicy, cheesy taco bites so fast, you may need to double the recipe just to keep up.

Hands-On Time: 5 minutes

Ready In: 5 minutes

Yield: 8-12 servings


1 bag Tostitos® Scoops!®

1 can refried beans

1/2 lb cooked taco seasoned meat

1 cup shredded cheddar

1 cup salsa

1/2 cup sour cream

1/2 cup sliced black olives


Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.


Tailgate Chili

Chili is a great make-ahead dish. Keep it warming in a slow cooker, set out bowls of toppings like sour cream, cheeses and green onions, and let guests help themselves. Substitute corn kernels and tofu chunks for a great vegetarian option.

Prep Time:  30m

Cook Time:  2h

Ready in:     2h 30m

Yield:  10 Servings


2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco(TM))

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos

1 (8 ounce) package shredded Cheddar cheese


Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.