MEXICAN STACK UPS RECIPES

Name: Mexican Stack-Up #RSC
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 Stacks, 6 serving(s)
Ingredients: 1 poblano pepper; Reynolds Wrap Foil; 2 tablespoons olive oil; 4 green onions, sliced thinly; 4 garlic cloves, finely chopped; 1 1/2 lbs ground beef; 3 1/2-4 tablespoons taco seasoning mix, to your taste; 1 pinch cayenne pepper; 1 cup canned black beans, drained; 2/3 cup corn kernel, fresh; 8 ounces cream cheese, room temperature; 1/3 cup chicken stock; 2 tablespoons chives; 1 tablespoon fresh cilantro, chopped; salt and pepper; 8 corn tortillas; 1 1/2 cups sharp cheddar cheese, grated; 1 1/2 cups monterey jack cheese, grated; sour cream; green onion, sliced; black olives, sliced; jalapeno, sliced

MEXICAN STACK-UP #RSC RECIPE - FOOD.COM

Mexican Stack-Up #RSC Recipe - Food.com image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. It uses Reynolds Wrap Aluminum Foil to steam off the skin of the poblano pepper, as well as tent the dish while baking. This can be served as a main dish casserole or a yummy appetizer if sliced into small pieces.....great football food. Six servings as a main dish casserole or 12-15 appetizer sizes. If you like things hotter, add some diced jalapenos and garnish with jalapenos as well. Enjoy!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 Stacks, 6 serving(s)

Number Of Ingredients 22

Ingredients

1 poblano pepper
Reynolds Wrap Foil
2 tablespoons olive oil
4 green onions, sliced thinly
4 garlic cloves, finely chopped
1 1/2 lbs ground beef
3 1/2-4 tablespoons taco seasoning mix, to your taste
1 pinch cayenne pepper
1 cup canned black beans, drained
2/3 cup corn kernel, fresh
8 ounces cream cheese, room temperature
1/3 cup chicken stock
2 tablespoons chives
1 tablespoon fresh cilantro, chopped
salt and pepper
8 corn tortillas
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
sour cream
green onion, sliced
black olives, sliced
jalapeno, sliced

Steps:

Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 793, FatContent 54.1, SaturatedFatContent 26.2, CholesterolContent 174, SodiumContent 839.5, CarbohydrateContent 34.9, FiberContent 6.9, SugarContent 2.6, ProteinContent 43.6

MEXICAN STACK (BUILD YOUR OWN) | JUST A PINCH RECIPES

Mexican Stack (build your own) | Just A Pinch Recipes image

My mother-in-law showed me how to do this after I moved to Texas.

Provided by Sheri Mullins @shlymu64

Number Of Ingredients 11

Ingredients

- taco meat (beef or turkey)
- cooked rice (brown or white). could even use spanish rice
- tomatoes,chopped
- red onion, chopped
- corn, whole kernel
- salsa
- sour cream
- shredded cheese
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- tostadas or tortilla chips

Steps:

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Lay items out so guests can build their own "Mexican stack". Start with tostadas or chips, meat, beans, rice, vegetables, sour cream and cheese.

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