1/1 Photo of Mexican Stack-Up #RSC
1 hr 15 mins
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!
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Units: US | Metric
- 1 poblano pepper
- Reynolds Wrap Foil
- 29.58 ml olive oil
- 4 green onions, sliced thinly
- 4 garlic cloves, finely chopped
- 680.38 g ground beef
- 51.76-59.16 ml taco seasoning mix, to your taste
- 0.25 ml cayenne pepper
- 236.59 ml canned black beans, drained
- 158.51 ml corn kernel, fresh
- 226.79 g cream cheese, room temperature
- 78.07 ml chicken stock
- 29.58 ml chives
- 14.79 ml fresh cilantro, chopped
- salt and pepper
- 8 corn tortillas
- 354.88 ml sharp cheddar cheese, grated
- 354.88 ml monterey jack cheese, grated
- 1Preheat 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.
- 2Turn 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.
- 3While 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.
- 4Add 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.
- 5Choose 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.
- 6Loosely 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!
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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
- Total Fat 54.1 g
- Saturated Fat 26.2 g
- Cholesterol 173.9 mg
- Sodium 839.4 mg
- Total Carbohydrate 34.8 g
- Dietary Fiber 6.9 g
- Sugars 2.5 g
- Protein 43.6 g