Mexican Stack-Up #RSC
photo by breezermom
- Ready In:
- 1hr 15mins
- 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
- 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!
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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!
Delicious! I used almost all organic ingredients, home cooked black beans instead of canned, and (free-range) ground turkey instead of ground beef. Also added a finely chopped seranno pepper to the mixture and much more than a pinch of cayenne pepper (still not spicy enough for my tastes) and served with slices of avacado and jalapenos on the side instead of the black olives. It was a huge hit with the family who don't normally like my healthy meals... hehe!