Best Mexican Build Up Recipes

MEXICAN STACK-ES, ALSO KNOWN AS...

Mexican Stack-Es, Also Known As... image

Simple and quick!

Provided by Erin, The $5 Dinner Mom

Number Of Ingredients 13

Ingredients

1 lb ground beef
2-3 Tbsp homemade taco seasoning or 1 small packet of store bought seasoning
1/2 small onion, finely chopped
15 oz can corn, drained
15 oz can black beans, drained and rinsed or cooked black beans, about 1 cup
2 avocados, mashed
1/2 tsp ground cumin
2 Tbsp lime or lemon juice
Salt and pepper, to taste
1/2 cup salsa
1/2 cup shredded cheddar cheese
chopped cilantro, for garnish
1 cup of brown or white rice, as side dish

Steps:

Cook brown or white rice as directed. Note: brown rice can take up to 50 minutes to cook so plan accordingly.
Cook ground beef with chopped onions and 2-3 Tbsp taco seasoning in a large skillet over medium. Drain, if needed. (Or thaw and heat frozen taco meat!)
Drain corn. Drain and rinse black beans, if using canned. Heat up both in a small sauce pan.
Prepare guacamole by mashing avocado with the ground cumin and lime juice, season to taste with salt and pepper.
Layer plates with rice, taco meat, beans, and corn. Add guacamole, cheese, and salsa to each plate.
Serve Mexican Stack-Es with a cilantro garnish.

MEXICAN HAYSTACKS

Mexican Haystacks image

Provided by Mel

Categories 30-Minute Meal

Time 30m

Number Of Ingredients 17

Ingredients

1 pound ground beef or ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
1 (8-ounce) can tomato sauce
1 (15-ounce) can black beans (rinsed and drained)
1 cup frozen corn kernels (no need to thaw)
Lime wedges (for serving (optional))
Hot cooked rice or quinoa for serving
Taco toppings: lettuce, sour cream, cheese, olives, etc

Steps:

In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

Nutrition Facts : ServingSize 1 Serving, Calories 328 kcal, Carbohydrate 26 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1253 mg, Fiber 7 g, Sugar 6 g

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

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

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.

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