HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef Tortilla Stack
Cheesy Beef Tortilla Stack

Cheesy Beef Tortilla Stack

with Mixed Salad Leaves

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You know what’s better than a tortilla? A whole whopping stack of ‘em of course! This cusine fusion feast comes together with ease, and the final reveal is just delicious.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion



½ bunch


1 block

mozzarella cheese


1 packet

beef mince

½ sachet

Baharat spice mix


½ tin

diced tomatoes

1 cube

beef stock


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

mixed salad leaves



Not included in your delivery

2 tbs

olive oil

¼ cup


1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3650 kJ
Fat45 g
of which saturates15.3 g
Carbohydrate56.2 g
of which sugars11.4 g
Dietary Fibre0 g
Protein55.3 g
Cholesterol0 mg
Sodium1190 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan- forced. Finely chop the brown onion. Finely dice the carrot. Finely slice the zucchini. Finely chop the parsley leaves. Grate the mozzarella cheese.


Heat 1/2 the olive oil in a medium frying pan over a high heat. Add the beef mince and cook for 3 minutes without stirring – this allows it to brown completely. Break up with a wooden spoon, turning over as you go and cook for a further 3 minutes, until browned through. Add the Baharat spice blend and cook, stirring, for 1 minute. Add the diced tomatoes, water and crumble in the beef stock cube. Season with salt and pepper. Reduce the heat to low and simmer for 5 minutes, or until thickened and fragrant.


Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the brown onion, carrot, zucchini and 1/2 the parsley and cook for 5 minutes, or until so ened. Add the veggies to the beef mince and stir to combine.


Add about 1/2 cup of the beef mixture to a small baking dish or cake tin (big enough to fit a tortilla). If you don’t have a round dish, cut the mini flour tortillas to fit the shape of your dish. Top with a mini flour tortilla and repeat with the remaining beef mixture and tortillas, finishing on a beef layer.


Sprinkle over the grated mozzarella cheese and remaining parsley. Transfer to the oven and bake for 10 minutes, or until golden.


Cut the cheesy beef tortilla stack into slices and divide between plates. Drizzle the mixed salad leaves with a little balsamic vinegar and olive oil and divide between plates.