HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClark's Mexican Beef Tortilla Stack
Clark's Mexican Beef Tortilla Stack

Clark's Mexican Beef Tortilla Stack

with Yoghurt & Tomato Salsa

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He may not be Superman, but when there's a problem to be solved our director of logistics Clark is a true hero! To celebrate all the times he's saved the day, we're naming this stupendous stack of deliciousness after him.


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

2 clove






1 packet

beef mince

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

tomato paste


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese




1 bag

baby spinach leaves

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ cup


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3804 kJ
Fat40.3 g
of which saturates18.9 g
Carbohydrate68.8 g
of which sugars27.4 g
Dietary Fibre0 g
Protein59.9 g
Cholesterol0 mg
Sodium1376 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Large Non-Stick Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Grate the carrot (unpeeled). Cut the capsicum into 2cm chunks.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add onion and carrot and cook for 2 minutes. Add capsicum and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook, tossing, until fragrant, 1 minute. Transfer to a plate.


Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the Tex-Mex spice blend and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium-high, then add the tomato paste and stir to combine. Add the water and return the cooked veggies to the pan. Stir to combine and bring to a simmer. Season to taste with salt and pepper and remove from the heat.


Place a mini flour tortilla on an oven tray lined with baking paper. Top the tortilla with some of the beef mixture and spread in an even layer. Sprinkle over a little shredded Cheddar cheese (save 1/2 for the top!) and top with another tortilla. Repeat this process until all the tortillas and mixture is used up. Sprinkle the remaining shredded Cheddar over the top and bake until the cheese is melted and golden, 10-12 minutes.

TIP: If making for 4 people, build 2 stacks of tortillas.


While the stack is baking, roughly chop the tomato and baby spinach leaves. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the tomato and baby spinach. Toss to combine.


Using a serrated knife, cut the tortilla stack into wedges. Divide the wedges between plates and top with Greek yoghurt and salsa to serve.