Mexican Stacks

The last couple of weeks have been super busy so it’s been quiet here on the blog.  We had a great 4th of July with family doing all the regular things.

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We also took a couple of hours to visit some of the amazing homes in the Parade of Homes.  I love home and yard tours and take advantage of them when I can.  Usually I go away only dreaming, but there’s always an idea or two I can use in my own humble home.

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 With a few potty stops along the way.

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My brothers from Oklahoma and Missouri came into town for a week.  It’s been too long since we were able to see each other.  My beautiful niece also just got back from a mission in Romania and we were thrilled she came with them.  Our time was full of family dinners and visiting. 

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We also used this time together to celebrate my Dad’s 80th birthday.  He’s still got lots of life in him and we are so blessed to have him still with us.

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Summers seem to always be so busy.  Is it the same for you?

Anyway…..I recently had a layover in an airport and stopped into a cute Mexican café and had a dish called a “Mexican Bowl”.  It was similar to a taco salad but with no lettuce or chips.  It also reminded me of a Hawaiian Haystack or the chicken bowl at KFC.  Being a lover of any type of Mexican food I decided to make my own version of this delicious meal.  This would also be great for any large family gatherings and is served buffet style.

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Mexican Stacks
Serves 8
This filling and delicious will make you feel like you are South of the Border.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 Package of Lipton Spanish Rice
  2. 1 Package of Lipton Chicken Flavored Rice
  3. 3 Large Chicken Breasts
  4. 1 TBL. Oil
  5. 1 Package of Taco Seasoning
  6. 1 Can Black Beans
  7. 1 Can Pinto Beans
  8. Cheddar Cheese, Grated
  9. Salsa
  10. Black Olives, Sliced
  11. Sour Cream
  12. Limes, Cut in Quarters
  13. Guacamole (I just peel and remove the pit and then mash the avocados with a fork. Adding salt and pepper to taste.)
Instructions
  1. Heat oil in a large fry pan. Cut chicken into bite-sized pieces and brown in oil. Add package of taco seasoning. The liquid from the chicken will be enough moisture, so no additional water is needed.
  2. Combine both packages of rice mix together and prepare as directed on the back of the packages. I mixed them to keep the Spanish rice a little more on the mild side.
  3. Warm each can of beans separately. Drain and top with grated cheese. I like to prepare both to give everyone a choice.
  4. Starting with the rice as the base layer add the rest of the ingredients as you would like.
  5. Squeeze a lemon on top to add a fresh taste.
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I liked my version even better than the café’s.

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I hope this gives you an idea for a simple meal in the rush and heat of summer.

 

Dru About Dru

There are so many things I could say but I will just start with the basics. Mother to 4. Grandmother to 11 (Yes, 11. All under the age of 9.) I am a former Army wife and we spent 15 years traveling around the world. It was such a thrill to have seen so many places and meeting lifetime friends. I spent many years working in the craft industry and love getting together with friends and creating. I have a lifelong love of thrift shops, antiques, and yard sales.

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