Tom's Mexican Tortilla Stack
with Sour Cream & Coriander
Tom is in our HR team but we're starting to think he ought to be in the kitchen! We invited him into a brainstorming session and he suggested this Mexican take on lasagne. It sounded totally crazy, but it totally works. You get all the luscious layers and cheesy topping of lasagne, but in half the time and with delicious Mexican flavours. Winning!
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.
Ingredients
1 unit
red onion
1 unit
capsicum
1 unit
carrot
1 tin
sweetcorn
1 packet
beef mince
2 sachet
Tex-Mex spice blend
2 sachet
tomato paste
2 cube
beef stock
1 bag
baby spinach leaves
8 unit
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
cucumber
1 unit
tomato
1 bag
coriander
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
2 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Thinly slice the red onion. Finely chop the capsicum. Grate the carrot (unpeeled). Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, capsicum and carrot and cook, stirring, until softened, 5-6 minutes. Transfer to a plate.
Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, add the beef mince and cook, 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, add the tomato paste and stir to combine. Add the water, crumble in the beef stock cubes, add the drained corn and return the cooked veggies to the pan. Stir to combine and bring to a simmer. Stir through a handful of the baby spinach leaves until wilted, 1-2 minutes (you will use the rest for the salad). Divide the beef mixture into 7 equal portions.
On an oven tray lined with baking paper, place a classic wrap. Top the wrap with 1 portion of the beef mixture and spread in an even layer. Top with another wrap and repeat until all the mixture is used up. Sprinkle the shredded Cheddar cheese over the top and bake until the cheese is melted and golden, 15 minutes. While the stack is baking, roughly chop the cucumber and tomato. In a large bowl, combine the vinegar with 1 tbs olive oil and a pinch of salt and pepper. Add the cucumber, tomato and remaining baby spinach leaves and toss to coat. Roughly chop the coriander.
Using a bread knife, cut the tortilla stack into wedges (like a cake). Divide the wedges between plates and top with sour cream and coriander. Serve with the salad.
