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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.
Mexican Stack Recipe


- 1 Package of Lipton Spanish Rice
- 1 Package of Lipton Chicken Flavored Rice
- 3 Large Chicken Breasts
- 1 TBL. Oil
- 1 Package of Taco Seasoning
- 1 Can Black Beans
- 1 Can Pinto Beans
- Cheddar Cheese, Grated
- Salsa
- Black Olives, Sliced
- Sour Cream
- Limes, Cut in Quarters
- Guacamole (I just peel and remove the pit and then mash the avocados with a fork. Adding salt and pepper to taste.)
- 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.
- 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.
- Warm each can of beans separately. Drain and top with grated cheese. I like to prepare both to give everyone a choice.
- Starting with the rice as the base layer add the rest of the ingredients as you would like.
- Squeeze a lemon on top to add a fresh taste.
I hope this gives you an idea for a simple meal in the rush and heat of summer or even for Cinco de Mayo.
Here are some other yummy recipes you will like:
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