This tortilla stack is bursting with juicy beef mince, mild Tex-Mex spices, sweet capsicum, and mandatory melted Cheddar. Serve with a vibrant salsa and a dollop of yoghurt for creaminess and tang.
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.
1
brown onion
2 clove
garlic
1
carrot
1 packet
beef mince
1
Capsicum
1 sachet
Tex-Mex 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 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
coriander
olive oil
½ cup
water
1 tsp
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Finely chop garlic. • Grate carrot. • Cut capsicum into small chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until slightly softened, 2 minutes. • Add capsicum and cook, stirring, until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from pan for best results. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add Tex Mex spice blend and cook, stirring, until fragrant, 1 minute. Reduce heat to medium-high, then add tomato paste, stirring to combine. • Add the water, then return cooked veggies to pan. Stir to combine and bring to a simmer. Season with salt and pepper and remove from the heat.
• Place a mini flourtortilla on a lined oven tray. Top tortilla with some of the beef mixture and spread in an even layer. Sprinkle over a little Cheddar cheese (save half for the top!) and top with another tortilla. Repeat this process until all the tortillas and mixture is used up. • Sprinkle the remaining Cheddar over the stack. Bake until cheese is melted and golden, 10-12 minutes.
TIP: If you're making for 4 people, build two tortilla stacks.
• While the stack is baking, roughly chop tomato and coriander. • In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. • Add tomato and coriander. Toss to combine.
• Using a serrated knife, cut the tortilla stack into wedges. • Divide the wedges between plates. • Top with Greek-style yoghurt. Serve with the tomato-coriander salsa. Enjoy!