Meat For Mexican Stack Recipes

MEAT FOR MEXICAN STACK

Meat for Mexican Stack image

This is fabulous for "Mexican Stack" which is great for a large get-together such as a football party or a church group as it serves a lot of people inexpensively. A Mexican Stack consists of most ingredients being served separately and each person is able to pick and choose what they want to put on their plate. The food line begins with a base such as rice or tortilla chips, then topped with meat and beans (this recipe), cheese, avocado, lettuce, tomatoes, olives, sour cream, etc. Have a party and let each person bring something different for the Stack! It's fun and everyone gets something that they like. I got this from a friend at church.

Provided by southern_gal12000

Categories Meat

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs ground beef
3 large onions, chopped
3 (14 ounce) cans tomatoes, diced
2 (29 ounce) cans tomato sauce
3 tablespoons chili powder
2 -3 teaspoons garlic salt
1 teaspoon salt
28 ounces ranch style beans or 28 ounces pinto beans

Steps:

Brown meat and onion.
Drain grease.
Add other ingredients and simmer for 1 hour.

Nutrition Facts : Calories 347.1, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1152.3, Carbohydrate 20.5, Fiber 5.6, Sugar 10.3, Protein 26.2

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

Mexican Stack-Up image

1st Place Winner in the Ready, Set Cook! Reynolds Wrap Contest! This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. This can be served as a main dish casserole or as a yummy appetizer if sliced into small "pizza" slices. Enjoy!

Provided by Lynette !

Categories Casseroles

Time 1h15m

Number Of Ingredients 22

Ingredients

1 poblano pepper
2 Tbsp olive oil
4 green onions, sliced thinly
4 garlic cloves, finely chopped
1 1/2 lb ground beef
3 2/3 Tbsp taco seasoning mix
1 pinch cayenne pepper
1 c black beans, drained
2/3 c corn kernels
8 oz cream cheese, room temperature
1/3 c chicken stock
2 Tbsp chives
1 Tbsp cilantro,fresh, chopped
salt and pepper
8 corn tortillas
1 1/2 c sharp cheddar cheese, grated
1 1/2 c monterey jack cheese, grated
GARNISHES
sour cream
green onions, sliced
black olives, sliced
jalapeno, sliced

Steps:

1. Preheat the 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. Remove from the oven and wrap loosely in foil and allow to steam for 10 minutes.
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 the grease from the skillet, using a paper towel to soak up any extra grease.
3. While the onions and meat are cooking, remove the poblano from the foil and let cool. Peel the skin from the poblano and dice.
4. Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese, and chives to the skillet. Cook and stir until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
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, make two separate casserole dishes. Spray with non-stick 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, adding tortillas after the cheese. At the end, top with cheese.
6. Loosely cover with foil and bake at 350 degrees for 20 minutes. Let the dish sit for 5 minutes before slicing. Enjoy!

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

FIESTA STACK-UPS

Fiesta Stack-ups image

This was originally in a pamphlet that came in our electric bill probably 35 years ago. The company was then called Texas Power and Light. Everyone who eats this wants the recipe. It has a few "odd" layers...but it really adds to the flavors.

Provided by Susan Johnson

Categories Beef

Time 1h35m

Number Of Ingredients 20

Ingredients

CHILI SAUCE MIXTURE
2 lb ground beef
1 small onion chopped
1 can(s) tomatoes, canned and chopped, with liquid
1 small can tomato sauce
1 small can tomato puree
2 Tbsp chili powder
1 1/2 Tbsp garlic powder
1 can(s) ranch style beans 15 oz.
OTHER ITEMS
fritos
instant rice
cheddar cheese, shredded
lettuce shredded
tomatoes, chopped
onions chopped
black olives, chopped
pecans, chopped
coconut, shredded
picante sauce

Steps:

1. To Make Chili sauce mixture: Brown meat and onions in skillet. Drain and add all other ingredients. Simmer 1 hour.
2. Layer on plate in following order 1. Fritos 2. Instant Rice 3. Chili Sauce Mixture from above 4. Cheddar cheese 5. Lettuce 6. Tomatoes 7. Onions 8. Black Olives 9. Pecans 10. Coconut 11. Picante Sauce

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