Mexican Stack with Winking Girl Skillet Sauce

The more time I spend preparing, thinking about (and eating!) food, the more invested I become in spending my money on products that have a mission I believe in, run by people who are authentic, approachable and know they have an obligation to their industry. I can't think of anyone who embodies this more than my friend Julie Nirvelli, of Winking Girl Salsa. Long before there were hashtags, "buy local" marketing campaigns and Whole Foods grants, there was a one-woman show selling fresh, homemade salsas with amazing ingredients at our neighborhood farmers market. Shortly after we became loyal customers, our kids ended up going to school together...nearly a decade ago. In that time Julie's determination and hard work has been a constant inspiration - whenever you see her, no matter how busy she is, always a friendly face in a crowd, always willing to chip in when you ask her for a hand. I can't wait to see what she is up to next as she moves on from Winking Girl, hopefully following a nice, relaxing vacation! 

This recipe has become my favorite thing to have when I know we're having extra kids around and I'm not sure who likes what. Want to veganize it? Just omit the beef in one stack and add extra veggies. The key here really is that extra time in the oven to crisp up some of the tortilla edges while also melting your toppings. You can also make this Paleo by using homemade cassava tortillas or buying the delicious ones made by Siete Foods

Mexican Stack: 2 Ways

Option 1, Beef and Bean

Ingredients:

  • 1lb. ground beef
  • 1 can refried pinto or black beans
  • 1/2 yellow onion, diced
  • 1 pouch Winking Girl Salsa, Taco Skillet Sauce (pink)
  • 4-5 large corn tortillas
  • 1 scoop sour cream or lactose free cream cheese
  • Romaine lettuce
  • 1 avocado, sliced thin
  • 1 tbsp Avocado Oil or Olive Oil
  • Salt and pepper to taste

Optional: Winking Girl Salsa of your choice, black olives, chopped tomatoes

Preheat oven to 375 and lightly oil a 6” cast iron skillet or other oven safe pan in a similar size. Preheat a medium size pot over medium high heat and add the ground beef. Break apart with a spatula then add the diced onion and add a pinch of salt and a few grinds of pepper. Once beef is browned and onion is becoming translucent, add the can of beans and stir to combine. Lower the heat to low medium and cook a few minutes, until the beans have blended thoroughly. Remove from heat. 

Pour a small amount of the Taco Skillet Sauce into the bottom of the oiled pan and spread with the back of a spoon. Place a tortilla on top of the sauce. Add enough of the beef and bean mixture to generously cover the tortilla and lightly spread then pour on 2-3 tbsp of the sauce and spread. Add another tortilla and repeat the process 2 more times. For the last layer, add tortilla, beef mixture then a tortilla and pour remaining Taco Skillet Sauce on top. Bake in the oven, uncovered, for 15 minutes. 

Remove from the oven and add the scoop of sour cream or cream cheese and place back in the oven for 4-5 minutes, just enough to warm it up a bit. Remove from the oven and add the sliced avocado around the edges of the pan and top with chopped lettuce. Serve with any additional toppings. 

Time: 30 minutes
Servings: 4

Option 2: Beef and Vegetable

Ingredients:

  • 1lb. ground beef
  • 1/2 yellow onion, diced
  • 1 cup mushrooms, chopped
  • 1 medium zucchini or yellow squash, diced
  • 1 pouch Winking Girl Salsa, Green Fajita Skillet Sauce (green)
  • 4-5 corn tortillas
  • 2 scallions, chopped
  • 1 avocado, sliced thin
  • 1 tbsp Avocado Oil or Olive Oil
  • Salt and pepper to taste

Optional: Winking Girl Salsa of your choice, black olives, chopped tomatoes

Preheat oven to 375 and lightly oil a 6” cast iron skillet or other oven safe pan in a similar size. Preheat a medium size pot over medium high heat and add the ground beef. Break apart with a spatula then add the diced onion, mushrooms and any other vegetables and add a pinch of salt and a few grinds of pepper. Once beef is browned and onion is becoming translucent, lower the heat to low medium and cook a few minutes, until the vegetables have softened. Remove from heat. 

Pour a small amount of the Taco Skillet Sauce into the bottom of the oiled pan and spread with the back of a spoon. Place a tortilla on top of the sauce. Add enough of the beef and vegetable  mixture to generously cover the tortilla and lightly spread then pour on 2-3 tbsp of the sauce and spread. Add another tortilla and repeat the process 2 more times. For the last layer, add tortilla, beef mixture then a tortilla and pour remaining Taco Skillet Sauce on top. Bake in the oven, uncovered, for 15 minutes. 

Remove from the oven and add the sliced avocado around the edges of the pan and top with chopped scallions. Serve with any additional toppings. 

Time: 30 minutes
Servings: 4