Mexican Beef and Veggie Tortilla Stack

Mexican Beef and Veggie Tortilla Stack

with Fresh Salsa and Lime Crema

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What's better than a quesadilla? A whole stack of quesadillas sliced into cheesy wedges of deliciousness! We snuck some extra veggies into the Mexican spiced beef.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g


56 g

Corn Kernels

1 tbsp

Mexican Seasoning

7 g


6 tbsp

Sour Cream


80 g

Roma Tomato

6 unit

Flour Tortillas


1 cup

Cheddar Cheese, shredded


1 unit


Not included in your delivery

1.5 tbsp


½ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4017 kJ
Calories960 kcal
Fat57 g
Saturated Fat25 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber4 g
Protein47 g
Cholesterol145 mg
Sodium1610 mg
Utensilsarrow down iconarrow down icon
Box Greater
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Measuring Cups
Medium Bowl
Small Bowl
Serrated Knife
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then coarsely grate carrots using a box grater. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. (NOTE: whole lime for 4ppl.) Cut any remaining lime into wedges. Roughly chop cilantro.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then beef and carrots. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add Mexican seasoning and corn. Cook, stirring often, until fragrant, 1 min. Remove pan from heat, then stir in half the cheese. Season with salt and pepper


Arrange a tortilla on a parchment-lined baking sheet. Top with 1/3 cup of the beef mixture and spread in an even layer. Top with another tortilla and repeat until all the beef mixture is used up, finishing with a tortilla.(NOTE: Assemble 1 stack for 2ppl or 2 stacks for 4ppl.) Sprinkle with remaining cheese. Bake in the middle of the oven until tortillas and heated through and cheese melts, 5-7 min.


Stir together tomatoes, half the lime juice, half the cilantro, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4ppl) in a medium bowl. Season with salt and pepper.


Stir together sour cream, lime zest and remaining lime juice in a small bowl. Season with salt and pepper.


Using a serrated knife, cut tortilla stack into wedges (like a cake). Divide wedges between plates and top with lime crema and salsa. Sprinkle with remaining cilantro and squeeze over a lime wedge, if desired.