Growing up, I was raised on meat and threes. Every time I went to Ponderosa, I wanted meat and threes. I didn't like to venture out of that category. Then I got married. My husband can't stand meat and threes. His mom was a wonderful cook, but hardly made any meat and threes. I actually don't remember her every making meat and threes.
One dish I was hesitant in trying, was her Mexican stacked supper. I wasn't a big fan in having things stacked and touching. I gave it a whirl after my husband explained to me what I need to do.
Change tasted good.
At first I didn't understand the setup until my husband showed me. At first I thought you put each pieces in a small corner of your plate, but the idea was to actually stack your supper. Literally.
Here's the recipe:
Browning's Homemade Chili:
Brown ground beef in an enameled cast iron. Avoid using a cast iron skillet because the chili will take off the seasoning and the brown sugar will cause your food to stick and burn easily.
Brown your ground beef.
If there is too much fat, you will need to drain some of the fat off.
Add tomatoes and tomato juice. Stir into the grounded beef.
Add onion flakes.
Next, you'll need to add Chili-O mix and incorporate into your chili.
Stir in your mix, add chili powder, and stir.
Next, you will add your final chili ingredient, brown sugar. Stir in final ingredient and turn to heat on low for 5-10 minutes. Watch carefully and make sure it does not burn.
Set aside, and work on the toppings.
Here are the toppings you will need:
Green Salad ingredients:
Dressings:
Thousand Island Dressing
In separate servings bowls, place white rice, crushed crackers, chips, green olives, and peanuts.
Chop up all your green salad ingredients and place in serving bowls.
Sadly, I forgot to cook my rice while putting together this recipe. So imagine a serving bowl of white rice on my cutting board. Got it? Good.
You can use a thousand island dressing but if you're not a fan, like me, then you're ok with out it.
Stacking your Mexican Stack Supper:
On a large plate, add your lettuce.
Next, add your chili on top of your lettuce.
On top of your chili, you will need to stack your veggies.
Sprinkle rice, cheese, olives, chips, and crackers.
The last step is optional, but you can sprinkle a few drops of a thousand island dressing.
This dish is an excellent dish to prepare for a quick family and friend gathering. A quick and easy preparation, and plenty of left overs if anyone is needing to have seconds.
Type of cast iron to use:
Enameled Dutch Oven
Mexican Stack Supper:
Browning's Homemade Chili:
Brown meat. Drain if there is too much fat. Add in tomatoes, tomato juice, and stir in until evenly combined. Add onion flakes, chili mix, chili powder, and brown sugar. Cook on low heat until chili becomes thick. Remove from heat.
Stacked Super Ingredients:
Cook your rice, while preparing the other ingredients.
Chop all your veggies: Lettuce, tomatoes, onion, and cucumbers. Place each one in an individual serving bowl.
Grate your cheese. Place in a serving bowl.
Place peanuts and olives in a separate serving bowl.
Crush crackers and chips, and place in a separate serving bowl.
When the rice is done cooking, place the rice in a separate serving bowl.
Place your lettuce on the plate first and add your chili. Add your preferred ingredients on top of your chili and start stacking.
