Mexican Stack

  • Serves:
8
  • Prep:
5 min
  • Cook:
35 min

Mexican…An almost weekly staple in our house. It’s so versatile and one the whole family will love!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 1 red capsicum, chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince
  • 1 carrot, grated
  • 1 zucchini, grated
  • 2 tablespoons tomato paste
  • 1 packet of Mexican seasoning e.g. taco seasoning
  • 400g can Mexican chilli beans or red kidney beans (drained & rinsed)
  • 400g can corn kernels (drained)
  • 4 x 20cm flour tortillas (wholemeal or wholegrain)
  • 2/3 cup grated cheddar cheese
  • 150g natural Greek yoghurt

    Side salad to serve:
  • 150g mixed leaves,
  • 200g cherry tomatoes, halved
  • 1 small cucumber, peeled into ribbons

Method

  1. Preheat oven to 200°C. Lightly spray a 6cm-deep, 20cm (base) springform pan
  2. Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring for 3 to 4 minutes or until tender
  3. Increase heat to medium-high and add the mince. Cook, stirring and breaking up any lumps until browned
  4. Add the grated carrot and zucchini, tomato paste, Mexican seasoning, beans & corn. Stir to combine. Simmer for 5-10 minutes or until mixture has thickened slightly and extra liquid has evaporated (important)
  5. Place pan on a baking tray. Place 1 tortilla into the base of the pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla on top. Sprinkle evenly with cheese
  6. Bake for 20 to 25 minutes or until the top is nicely golden
  7. Cut into 8 even wedges. Serve with a side salad and a dollop of yoghurt on top

Nutrition

Per Serve

Energy:

1948kJ
(465kcal)

Protein:

41g

Fat:

15g
(saturated 6g)

Carbohydrate:

37g

Fibre:

8g

Sodium:

990mg

Fruit:

0

serves

Vegetables:

2

serves

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