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.
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
baby spinach leaves
Tex-Mex spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Grate the carrot. Cut the capsicum into bite-sized chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, 2 minutes. Add the capsicum and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook, tossing, until fragrant, 1 minute. Transfer to a plate.
SSPICY! This is a mild spice blend, but use less if you're sensitive to heat. 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 TexMex spice blend and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium-high, 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 with salt and pepper and remove from the heat.
Place a mini flour tortilla on a lined oven tray. 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 stack 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. Season. 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-style yoghurt. Serve with the salsa.