MEXICAN STACK-ES, ALSO KNOWN AS...
Simple and quick!
Provided by Erin, The $5 Dinner Mom
Categories Main Course
Number Of Ingredients 13
Steps:
- Cook brown or white rice as directed. Note: brown rice can take up to 50 minutes to cook so plan accordingly.
- Cook ground beef with chopped onions and 2-3 Tbsp taco seasoning in a large skillet over medium. Drain, if needed. (Or thaw and heat frozen taco meat!)
- Drain corn. Drain and rinse black beans, if using canned. Heat up both in a small sauce pan.
- Prepare guacamole by mashing avocado with the ground cumin and lime juice, season to taste with salt and pepper.
- Layer plates with rice, taco meat, beans, and corn. Add guacamole, cheese, and salsa to each plate.
- Serve Mexican Stack-Es with a cilantro garnish.
MEAT FOR MEXICAN STACK
This is fabulous for "Mexican Stack" which is great for a large get-together such as a football party or a church group as it serves a lot of people inexpensively. A Mexican Stack consists of most ingredients being served separately and each person is able to pick and choose what they want to put on their plate. The food line begins with a base such as rice or tortilla chips, then topped with meat and beans (this recipe), cheese, avocado, lettuce, tomatoes, olives, sour cream, etc. Have a party and let each person bring something different for the Stack! It's fun and everyone gets something that they like. I got this from a friend at church.
Provided by southern_gal12000
Categories Meat
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onion.
- Drain grease.
- Add other ingredients and simmer for 1 hour.
Nutrition Facts : Calories 347.1, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1152.3, Carbohydrate 20.5, Fiber 5.6, Sugar 10.3, Protein 26.2
MEXICAN STACK-UP
1st Place Winner in the Ready, Set Cook! Reynolds Wrap Contest! This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. This can be served as a main dish casserole or as a yummy appetizer if sliced into small "pizza" slices. Enjoy!
Provided by Lynette !
Categories Casseroles
Time 1h15m
Number Of Ingredients 22
Steps:
- 1. Preheat the 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. Remove from the oven and wrap loosely in foil and allow to steam for 10 minutes.
- 2. 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 the grease from the skillet, using a paper towel to soak up any extra grease.
- 3. While the onions and meat are cooking, remove the poblano from the foil and let cool. Peel the skin from the poblano and dice.
- 4. Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese, and chives to the skillet. Cook and stir until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
- 5. 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, make two separate casserole dishes. Spray with non-stick 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, adding tortillas after the cheese. At the end, top with cheese.
- 6. Loosely cover with foil and bake at 350 degrees for 20 minutes. Let the dish sit for 5 minutes before slicing. Enjoy!
MEXICAN STACK-UP #RSC
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!
Provided by breezermom
Categories Black Beans
Time 1h15m
Yield 2 Stacks, 6 serving(s)
Number Of Ingredients 22
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, Fat 54.1, SaturatedFat 26.2, Cholesterol 174, Sodium 839.5, Carbohydrate 34.9, Fiber 6.9, Sugar 2.6, Protein 43.6
FIESTA STACK-UPS
This was originally in a pamphlet that came in our electric bill probably 35 years ago. The company was then called Texas Power and Light. Everyone who eats this wants the recipe. It has a few "odd" layers...but it really adds to the flavors.
Provided by Susan Johnson
Categories Beef
Time 1h35m
Number Of Ingredients 20
Steps:
- 1. To Make Chili sauce mixture: Brown meat and onions in skillet. Drain and add all other ingredients. Simmer 1 hour.
- 2. Layer on plate in following order 1. Fritos 2. Instant Rice 3. Chili Sauce Mixture from above 4. Cheddar cheese 5. Lettuce 6. Tomatoes 7. Onions 8. Black Olives 9. Pecans 10. Coconut 11. Picante Sauce
More about "mexican stack build your own recipes"
EASY MEXICAN TORTILLA STACK - REAL MOM KITCHEN
From realmomkitchen.com
- Add the cream of mushroom soup, enchilada sauce and diced green chilies to the ground beef. Stir and cook about 5 minutes until heated through. Remove from heat and cool slightly.
- Spray a 9×13 inch baking pan with non-stick cooking spray. Lay 4 tortilla halves onto the bottom of the pan with the rounded side facing the center. Spread half of the refried beans evenly over the tortillas. Then spread half of the beef mixture evenly over the beans.
TACO STACK WITH PORK CARNITAS OR CHICKEN - RECIPETIN EATS
From recipetineats.com
- Place the corn tortillas in the oven (I do it directly on the shelf) and bake for 3 to 5 minutes on each side, just to make them a bit stiff but not browned.
- Place a tortilla on a baking tray. Scatter 1/6th of the Pork Carnitas or Quick Mexican Chicken on the tortilla and top with Salsa (reserve some for Topping) then cheese. Place another tortilla on top and repeat, then again (so you end up with 3 layers of meat. Place the 4th tortilla on top. I don't put anything on it, but you could sprinkle some cheese if you want.
MEXICAN STACK UP - RECIPE PETITCHEF
From en.petitchef.com
HOW TO MAKE A MEXICAN TORTILLA STACK - YOUTUBE
From youtube.com
MEXICAN STACK | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
MEXICAN-INSPIRED BEEF TORTILLA STACKS RECIPE - HELLOFRESH
From hellofresh.ca
MEXICAN TORTILLA STACK | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
MEXICAN TORTILLA STACK - LIFE IN THE LOFTHOUSE
From life-in-the-lofthouse.com
MEXICAN STACK UP RECIPE - MARKET STREET
From marketstreetunited.com
MEXICAN LASAGNA ENCHILADA STACK - RECIPETIN EATS
From recipetineats.com
TACO TORTILLA STACK - 2 COOKIN MAMAS
From 2cookinmamas.com
SLOW COOKER BEEF TACO STACK - MUST LOVE HOME
From mustlovehome.com
MEXICAN TORTILLA STACK - TASTEMADE
From tastemade.com
25 BREAKFAST POTLUCK IDEAS SO DELECTABLE, THEY’LL MAKE EVERYONE …
From foodpluswords.com
FIESTA STACK UP - PEACEFULLY IMPERFECT
From peacefullyimperfect.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love