Mexican Pork Tortilla Stack
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Mexican Pork Tortilla Stack

Mexican Pork Tortilla Stack

with Yoghurt & Tomato-Coriander Salsa

This tortilla stack is bursting with juicy pork 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
•Over 30g protein
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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1

carrot

1 packet

baby spinach leaves

1 packet

pork 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)3054 kJ
Calories730 kcal
Fat30.7 g
of which saturates13 g
Carbohydrate67.4 g
of which sugars24.1 g
Dietary Fibre13.7 g
Protein43.4 g
Sodium1132 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Tray
•Baking Paper

Instructions

1
1

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

2
2

• In a large frying pan, heat a drizzle of olive oil over a 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 the oil is hot, cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • 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 the pan. Stir to combine and bring to a simmer. Season with salt and pepper and remove from the heat.

4
4

• Place a mini flour tortilla on a lined oven tray. Top tortilla with some of the pork 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 stacks of tortillas.

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 tortilla stack into wedges. • Divide the wedges between plates. • Top with Greek-style yoghurt. • Serve with the tomato-coriander salsa. Enjoy!