Mexican Stack-Up #RSC

I remember the first time I tasted something similar to this Mexican Stack-Up. It was at a neighborhood potluck, and I was immediately drawn to the bubbling, cheesy casserole dish. The aroma of roasted poblano peppers and seasoned beef was intoxicating, and each bite was an explosion of flavor. It was the perfect blend of comforting and exciting, the kind of dish that brings everyone together.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 5-10 minutes
• Servings: 6
• Yield: 2 stacks
• Dietary Type: Gluten-Free (if using certified gluten-free taco seasoning)

Ingredients

• 1 poblano pepper
• Reynolds Wrap Aluminum 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 kernels, 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

Garnishes:

• Sour cream
• Green onion, sliced
• Black olives, sliced
• Jalapeno, sliced (optional, for extra heat)

Equipment Needed

• Baking sheet
• Large skillet
• Casserole dish (approximately 2 1/2 to 3 inches deep)
• Mixing spoon or spatula

Instructions

1. Prepare the Poblano Pepper: Preheat your broiler to high, setting the rack about 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for about 4 minutes on each side. The goal is to char the skin until it blisters and lifts away from the pepper. Keep a close eye on it to prevent scorching.
2. Steam the Pepper: Remove the baking sheet from the oven and immediately transfer the poblano pepper to a sheet of Reynolds Wrap Aluminum Foil. Wrap the foil loosely around the pepper, creating a tent to trap the steam. This allows the skin to loosen further, making it easier to peel. Let the pepper steam for 10 minutes.
3. Preheat the Oven: While the pepper is steaming, turn off the broiler and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). This temperature will ensure even baking and melting of the cheese without burning the tortillas.
4. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the sliced green onions and cook for 1 minute, until slightly softened. Then, add the finely chopped garlic cloves and cook for another minute, until fragrant. Be careful not to burn the garlic.
5. Cook the Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until it’s no longer pink. Drain off any excess grease from the pan. Use a paper towel to soak up any remaining grease for a leaner result.
6. Peel and Dice the Poblano: While the onions and meat are cooking, carefully remove the poblano pepper from the foil. Once it’s cool enough to handle, peel off the charred skin. It should come off easily. Dice the peeled poblano pepper into small pieces.
7. Create the Filling: Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn kernels, cream cheese, chives, and chopped cilantro to the skillet with the cooked ground beef.
8. Combine and Simmer: Cook the mixture over medium heat, stirring constantly, until the cream cheese is melted and everything is well combined, creating a creamy, flavorful filling. Taste and season with salt and pepper as needed, adjusting the seasoning to your preference. Remove from heat.
9. Assemble the Stacks: Choose a casserole dish that is at least 2 1/2 to 3 inches deep and can accommodate two stacks of 5-inch corn tortillas. Alternatively, you can use two smaller, separate casserole dishes. Spray the inside of the dish with cooking oil to prevent sticking.
10. Layer the Ingredients: Place 2 corn tortillas in the bottom of the casserole dish, forming the base of the two stacks. Spread 1/4 of the meat mixture evenly over the two tortillas. Sprinkle 1/4 of the combined grated cheddar and Monterey Jack cheese over the meat mixture.
11. Repeat the Layers: Repeat this layering process three more times, ending with a generous layer of cheese on top. This ensures a gooey, cheesy crust.
12. Tent with Foil: Loosely tent the casserole dish with Reynolds Wrap Aluminum Foil. If you’re concerned about the cheese sticking to the foil, use non-stick Reynolds Aluminum Foil.
13. Bake: Bake in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20 minutes, with the foil tented. This allows the filling to heat through and the cheese to start melting.
14. Remove Foil and Finish Baking: Remove the Reynolds Wrap Aluminum Foil and continue baking for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
15. Rest Before Serving: Remove the casserole dish from the oven and let it sit for 5 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.
16. Garnish and Serve: Slice the Mexican Stack-Up into portions and serve hot, garnished with sour cream, sliced green onions, sliced black olives, and sliced jalapenos (if desired).

Expert Tips & Tricks

• Roasting the Poblano: For a deeper, smokier flavor, roast the poblano pepper over an open flame on your stovetop or grill instead of broiling it.
• Spice Level: Adjust the amount of taco seasoning and cayenne pepper to control the heat level of the dish. If you like it spicier, add diced jalapenos to the filling or garnish with extra slices.
• Cream Cheese: Ensure the cream cheese is at room temperature for easier incorporation into the filling.
• Tortilla Choice: For a slightly sweeter flavor, try using yellow corn tortillas instead of white. You can also lightly grill the tortillas before assembling the stacks for added texture.
• Make Ahead: The filling can be made ahead of time and stored in the refrigerator for up to 2 days. Assemble the stacks just before baking.

Serving & Storage Suggestions

Serve the Mexican Stack-Up hot as a main course or appetizer. For a main course, pair it with a side of Mexican rice, refried beans, or a fresh salad. As an appetizer, slice it into smaller portions and serve with your favorite dips.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	793 kcal	N/A
Calories from Fat	487 kcal	N/A
Total Fat	54.1 g	83%
Saturated Fat	26.2 g	131%
Cholesterol	174 mg	57%
Sodium	839.5 mg	34%
Total Carbohydrate	34.9 g	11%
Dietary Fiber	6.9 g	27%
Sugars	2.6 g	N/A
Protein	43.6 g	87%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the ground beef with a plant-based ground meat alternative or crumbled tofu. Add more black beans or other vegetables like diced bell peppers and zucchini.
• Spicier: Add diced jalapenos or a dash of hot sauce to the filling for extra heat.
• Cheesy: Use a blend of different Mexican cheeses like queso Oaxaca, asadero, or chihuahua cheese.
• Healthier: Use lean ground beef or ground turkey and reduce the amount of cheese.
• Gluten-Free: Ensure your taco seasoning is certified gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator, covered, for up to 24 hours before baking.

Q: Can I freeze the Mexican Stack-Up?
A: Yes, you can freeze it after baking. Let it cool completely, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.

Q: What can I use instead of cream cheese?
A: You can substitute the cream cheese with Mexican crema or sour cream for a tangier flavor.

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditional, you can use flour tortillas if you prefer a softer texture. Keep in mind that flour tortillas may become soggy if overbaked.

Q: How do I prevent the cheese from sticking to the foil?
A: Use non-stick Reynolds Aluminum Foil or spray the regular foil with cooking oil before tenting the casserole dish.

Final Thoughts

This Mexican Stack-Up is more than just a recipe; it’s an invitation to create lasting memories around the table. It’s a versatile dish that can be tailored to your taste and preferences. So, gather your ingredients, preheat your oven, and get ready to experience a flavor explosion that will leave you wanting more. Don’t hesitate to experiment with different ingredients and garnishes to create your own unique version. And most importantly, have fun and share your delicious creation with loved ones!