MEXICAN STACK-UP #RSC
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mosarof Khan
[email protected]I'm allergic to tomatoes. Can I substitute another ingredient?
Shannon Pahel
[email protected]This recipe is a bit too complicated for me. I think I'll stick to my usual tacos.
Cuplague
[email protected]I'm not a big fan of Mexican food, but this recipe sounds delicious. I might just have to give it a try.
Mariana Salas
[email protected]I'm not sure if I have all of the ingredients, but I'm going to give this recipe a try anyway.
Carlos Lara
[email protected]This recipe looks amazing. I'm definitely going to make it for my next party.
NWIZU CHIKODILI
[email protected]I can't wait to try this recipe!
Ahbfgg Fdfdgyd
[email protected]Overall, this is a great recipe that I would recommend to others.
Hakim Ssentumbwe
[email protected]I would have liked more detailed instructions on how to make the guacamole.
NuNu Copeland
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort.
Rituales de amor Chango
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it.
Peter Friday
[email protected]I'm not a huge fan of Mexican food, but this recipe changed my mind. It was delicious!
Thatgirl Kay
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
sharjeel ansari
[email protected]This recipe is a keeper! I will definitely be making it again.
Biozid Ahmed
[email protected]I'm a huge fan of Mexican food and this recipe did not disappoint. The flavors were amazing and the presentation was beautiful.
Rajiya Begum
[email protected]This dish is so easy to make and it's always a hit with my family. I love that I can use whatever ingredients I have on hand.
md Adbay
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The hardest part is waiting for the layers to cool down before digging in!
Claudette Erasmus
[email protected]This Mexican Stack-Up recipe was a hit at my last potluck! Everyone loved the combination of flavors and textures. The crispy tortillas, seasoned beef, creamy guacamole, and melted cheese were all perfect together.