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Fiery Beef Tortilla Stack
Fiery Beef Tortilla Stack

Fiery Beef Tortilla Stack

with Jalapéno Salsa & Sour Cream

When Alan suggested we create a beef tortilla stack, we got right onto it. Not only because he's a nice guy, but because he's our Director of Finance! So, here it is (just in time for pay day) – filled with black beans and veggies coated in our Mexican Fiesta spice blend, plus layers of oozy melted cheese and served with a refreshing salsa and a dollop of sour cream.

Tags:
Spicy
Allergens:
Gluten
Soy
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1 tin

corn kernels

1

brown onion

1

carrot

1 box

black beans

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Cheddar cheese

(Contains: Milk;)

1

tomato

1

cucumber

1 packet

pickled jalapeños

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

beef mince

Not included in your delivery

olive oil

½ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4467 kJ
Fat47.3 g
of which saturates21.1 g
Carbohydrate84.8 g
of which sugars22.4 g
Protein66.3 g
Sodium1930 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Tray
Baking Paper

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Grate carrot. • Drain and rinse half the black beans • Drain corn kernels.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5-6 minutes. Add beef mince, breaking up with a spoon, until browned, 4-5 minutes. Drain oil from pan.

3
3

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add corn and black beans and cook, stirring, until softened, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in the water, then simmer until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

4
4

• Place one mini flour tortilla on an oven tray. Top with one portion of the beef and bean mixture and spread in an even layer. Sprinkle with a little Cheddar cheese (save some for the top!), then top with another tortilla. Add the next portion of the beef and bean mixture on top, then sprinkle with cheese and top with another tortilla. Repeat until all tortillas and beef and bean mixture are used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes.

TIP: If making for 4 people, build two stacks.

5
5

• While the stack is baking, roughly chop tomato, cucumber and pickled jalapeños (if using). • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber, tomato and jalapeños. Toss to coat.

6
6

• Using a bread knife, cut tortilla stack into wedges (like a cake!) and divide between plates. • Top with light sour cream. Serve with tomato, cucumber and jalapeño salsa. Enjoy!

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