Mexican Pick Up Sticks Recipes

MEXICAN PICK-UP STICKS

Steps:

• 1. Preheat oven to 250 degrees.
• 2. In a Large Bowl, combine Onions, Potato Sticks and Peanuts.
• 3. Pour melted butter over and stir well to combine.
• 4. Sprinkle Taco Seasoning over the mixture, stir to distribute evenly.
• 5. Place in a 9 X 13 inch baking dish.
• 6. Bake for 45 minutes, stirring every 15 minutes.

MEXICAN PICK-UP STICKS

Steps:

• Combine first three ingredients and place on a 13 x 9 inch baking dish. Drizzle with melted butter, stir to combine. Sprinkle with Taco Seasoning and mix well. Bake at 250° for 45 minutes. Stir every 15 minutes.

MEXICAN STACK-UP

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!

BAKED MEXICAN CHIPS ON A STICK

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
• Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
• Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
• Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

MEXICAN STACK (BUILD YOUR OWN)

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.