mexican stack-up

Name: Mexican Stack-Up
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 - poblano pepper; 2 tablespoon(s) olive oil; 4 - green onions, sliced thinly; 4 - garlic cloves, finely chopped; 1 1/2 pound(s) ground beef; 3 2/3 tablespoon(s) taco seasoning mix; 1 pinch(es) cayenne pepper; 1 cup(s) black beans, drained; 2/3 cup(s) corn kernels; 8 ounce(s) cream cheese, room temperature; 1/3 cup(s) chicken stock; 2 tablespoon(s) chives; 1 tablespoon(s) cilantro,fresh, chopped; - salt and pepper; 8 - corn tortillas; 1 1/2 cup(s) sharp cheddar cheese, grated; 1 1/2 cup(s) monterey jack cheese, grated; ## GARNISHES; - sour cream; - green onions, sliced; - black olives, sliced; - jalapeno, sliced

(2 RATINGS)

60 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Jul 21, 2014

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!

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

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

How To Make mexican stack-up

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Loosely cover with foil and bake at 350 degrees for 20 minutes. Let the dish sit for 5 minutes before slicing. Enjoy!
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