Best 3 Mexican Stack Up Rsc Recipes

Indulge in a culinary journey to the vibrant flavors of Mexico with our collection of mouthwatering recipes. Embark on a tastebud-tingling adventure as we explore the tantalizing world of Mexican cuisine. From the sizzling heat of Enchilada Casserole to the vibrant freshness of Mexican Buddha Bowl, our recipes offer a delectable symphony of flavors that will transport you to the heart of Mexico. For a classic Mexican experience, try our unbeatable Mexican Stack-Up, a flavor-packed combination of corn tortillas, seasoned beef, gooey cheese, and zesty sauce. If you're craving a vegetarian twist, our Mexican Buddha Bowl bursts with colorful veggies, hearty black beans, and a tangy lime-cilantro dressing. For a cheesy delight, dive into our Cheesy Chicken Enchiladas, where tender chicken, velvety cheese, and a flavorful enchilada sauce come together in perfect harmony. And for a quick and easy fix, our Mexican Ground Beef Skillet is a one-pan wonder that delivers big on taste. With our diverse selection of authentic Mexican recipes, you'll be whipping up south-of-the-border favorites like a pro in no time. Let the fiesta begin!

Let's cook with our recipes!

MEXICAN STACK (BUILD YOUR OWN)

Mexican Stack (build your own) image

My mother-in-law showed me how to do this after I moved to Texas.

Provided by Sheri Mullins

Number Of Ingredients 11

Ingredients

taco meat (beef or turkey)
cooked rice (brown or white). could even use spanish rice
tomatoes,chopped
red onion, chopped
corn, whole kernel
salsa
sour cream
shredded cheese
beans (black, pinto, refried)
other vegetables (bell pepper, squash, zucchini, etc.)
tostadas or tortilla chips

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.

MEXICAN STACK-UP #RSC

Mexican Stack-Up #RSC image

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

Ingredients

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

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

MEXICAN SNACK STACKS

Mexican Snack Stacks image

This is just too good not to post. Was in the local newspaper and made it for my sister and BIL. We loved it.

Provided by Nimz_

Categories Lunch/Snacks

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup salsa (any variety, I used my homemade)
1/4 cup sour cream
1/2 cup finely chopped cooked chicken
8 (8 inch) soft flour tortillas
1/2 cup guacamole
1/3 cup refried beans
6 tablespoons cheddar cheese (more to taste, we love cheese)
2 tablespoons chopped cilantro

Steps:

Preheat oven to 350 degrees.
Mix 1/4 cup salsa, sour cream and chicken in small bowl.
Place 2 soft tortillas on ungreased cookie sheet.
Spread each with salsa-chicken mixture.
Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
Mix refried beans with remaining 1/4 cup salsa.
Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
Top each stack with remaining 2 soft tortillas.
Sprinkle with cheese.
Bake 8 to 10 minutes until cheese is melted and filling is hot.
Sprinkle with cilantro.
Cut each stack into 8 wedges.

Nutrition Facts : Calories 119, Fat 4.1, SaturatedFat 1.6, Cholesterol 7.9, Sodium 271.5, Carbohydrate 15.8, Fiber 1.2, Sugar 0.9, Protein 4.5

Tips:

To save time, you can use pre-cooked chicken or beef.
For a spicier dish, add a teaspoon of chili powder or diced jalapeños to the filling.
If you don't have a tortilla press, you can roll out the tortillas by hand.
Be sure to heat the tortillas thoroughly before assembling the stack-ups.
For a fun presentation, serve the stack-ups with a dollop of guacamole and sour cream.

Conclusion:

Mexican stack-ups are a delicious and easy-to-make dish that is perfect for any occasion. They are also a great way to use up leftover chicken or beef. With a few simple ingredients, you can create a tasty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy recipe, give Mexican stack-ups a try!