Mexican Pile On Recipe

Mexican Pile On Recipe

I love it when Susan cooks for me to share!  This is a fun and easy family taco bowl recipe that we love, too!  Today Susan has a easy recipe for Mexican Pile On:

So, I thought I would start with something very simple this week.  If you are from Texas, you know what that is, more than likely. 

But, my friend from Arizona had no idea.  This is something that our family does frequently because it is so simple to prepare…..you can stay on a diet….it requires little cooking….and it can be as cheap as you want it to be.  That is a winner in my book and on the top of my favorite meals!

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The idea is to bring everything to the table in a separate dish and everyone builds their own “pile-on” by putting whichever fresh toppings and ingredients they like in a “pile” on their plate.  Everyone’s plate will look different since there is so many different ways you can make these homemade taco bowls.

Everything on this list is optional so if you don’t have it all, no worries.  Use what you have.  Clean out the refrigerator, while making an easy dinner.

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Ingredients You Might Like To Have:

• Black beans
• Cheddar cheese
• Green onions
• Red onion
• Chili powder
• Olive oil
• Ground turkey
• Romaine lettuce
• Iceberg lettuce
• Lime juice
• Pinto beans
• Bell peppers
• Lean ground beef
• Cherry tomatoes
• Garlic powder
• Rotisserie chicken
• Ripe olives
• Crunchy tortilla strips
• Cooking spray
• A fresh tomato
• Refried beans
• Ground chicken
• Fresh corn
• Taco shells
• Taco sauce
• Chicken breast

Tools You May Need

• Large skillet
• Airtight containers
• Large bowl
• Frying pan
• Tortilla bowl makers
• Ovenproof bowl
• Cookie sheet
• Baking sheet
• Nonstick skillet
• Wire rack
• Deep fryer

Ground beef– Cook the beef mixture on medium-high heat until golden browned add taco seasoning mix if you would like then drain the meat mixture.  As far as how much to cook, I would say about 1 pound of ground beef per every 3 people, though with older children, more than that.  Taco Seasoning Packets—McCormick’s is Gluten-free—follow directions on the back except that it will stretch more than noted.  If you buy this by the bulk, 1 tablespoon per 1.5 pounds.  If not, 1 packet per 1.5 pounds.  Really, use the amount that tastes good to you

Pinto or Black Beans—I cook a pot of pinto’s all day but you can just use canned if that is what you have on hand.  How to cook a pot of beans from dried beans is another recipe for another day. Grated Cheese or Rotel My daughter makes her Rotel Dip with 1 box of Velveeta, 1 can of Cream of Mushroom Soup and 1 can of Rotel tomatoes and she adds about a pound of taco meat.  This is so yummy that it could be a meal by itself. Make sure to cook on medium heat. Crispy Lettuce Chopped Medium Tomatoes Chopped Onions Black Olives Sour Cream Salsa and/or Guacamole —Well, this is all there was left by the time I shot the photo!  Nothing! Other vegetables such as cucumbers, carrots etc.  These are optional.  Raisins or Craisins…..

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Chopped Nuts or seeds (Sunflower is the best)  Again, optional. Tortilla chips and/or Fritos Flour tortillas or corn tortillas Ranch Dressing and/or Catalina Dressing

So, start piling. Make sure you use tongs while serving. I was dilly dallying around and didn’t take pictures when the food was first put out on the counter.  With all my kids and grandkids, before I knew it, it was half eaten so my photos are a mess.  But who cares right?  You get the idea!