Best Mexican Stack Up Recipes

MEXICAN STACK UP

Steps:

• Preheat oven 375 degrees F. In a 8 inch pie dish, line bottom with tortilla chips, arrange slice cheese on top, set aside.
• In a medium skillet on high heat, brown meat, garlic, and 1/2 of the onions together.
• Add salt, pepper, cumin, chili powder, and taco seasoning.
• Cook meat well done and the onions are transparent.
• Dish hamburger on top of the sliced cheese and place in the oven for 10-15 minutes or until cheese is bubbly.
• Take out of the oven and layer with lettuce, tomato, remainder of the onions, grated cheese.
• Serve with a large spatula. Serve with sour cream and avocado slices.

MEXICAN STACK-UP

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!

STACKED ENCHILADA

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

MEXICAN STACK (BUILD YOUR OWN)

Steps:

• 1. This is a buffet style option for casual entertaining.
• 2. Lay items out so guests can build their own "Mexican stack". Start with tostadas or chips, meat, beans, rice, vegetables, sour cream and cheese.

FIESTA STACK-UPS

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

MEAT FOR MEXICAN STACK

Steps:

• Brown meat and onion.
• Drain grease.
• Add other ingredients and simmer for 1 hour.

MEXICAN STACK-UP #RSC

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!