Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Stack-Up #RSC Recipe
    Lost? Site Map

    Mexican Stack-Up #RSC

    Mexican Stack-Up #RSC. Photo by breezermom

    1/1 Photo of Mexican Stack-Up #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    breezermom's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    Stacks

    Units: US | Metric

    Garnishes

    Directions:

    1. 1
      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.
    2. 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 all grease from the pan, using a paper towel to soak up any extra grease.
    3. 3
      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.
    4. 4
      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.
    5. 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, 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.
    6. 6
      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!

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on September 29, 2012

      55

      This was a great movie-night dinner! Quick to make, filling and tasty. I loved the cream cheese in the meat mixture, and DH loved that it had corn tortillas instead of the typical flour ones. Sorry, I didn't get a photo because DH wanted to eat this while it was still all hot and melty (and he wanted to start the movie, lol). Definitely a keeper for Tex-Mex nights, thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2012

      55

      This recipe is so good it deserves way more than 5 stars! If you are looking for delicious this is the recipe for you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2012

      55

      This is great! Loved the cream cheese in it. 5 stars!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (217)

    Advertisement

    Nutritional Facts for Mexican Stack-Up #RSC

    Serving Size: 1 (351 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 792.9
     
    Calories from Fat 487
    61%
    Total Fat 54.1 g
    83%
    Saturated Fat 26.2 g
    131%
    Cholesterol 173.9 mg
    57%
    Sodium 839.4 mg
    34%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 6.9 g
    27%
    Sugars 2.5 g
    10%
    Protein 43.6 g
    87%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites