Mexican Beef Tortilla Stack
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Mexican Beef Tortilla Stack

Mexican Beef Tortilla Stack

with Yoghurt & Tomato-Coriander Salsa

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.

Tags:
Kid Friendly
Allergens:
Gluten
•Soy
•Wheat
•Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

½ cup

water

1 tsp

white wine vinegar

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Nutritional Values

Energy (kJ)3288 kJ
Fat35.9 g
of which saturates17 g
Carbohydrate62.8 g
of which sugars23.7 g
Protein50.6 g
Sodium1230 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Baking Paper
•Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Finely chop garlic. • Grate carrot. • Cut capsicum into small chunks.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!