HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Beef And Veggie Tortilla Stack
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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

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

½ tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4017 kJ
Calories960 kcal
Fat59 g
Saturated Fat25 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber5 g
Protein47 g
Cholesterol155 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
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 (whole lime for 4 ppl). Cut remaining lime into wedges. Roughly chop cilantro.


Heat a large non-stick pan over medium-high heat. When got, add 1 tbsp oil (dbl for 4 ppl), 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 2 ppl or 2 stacks for 4 ppl.) Sprinkle with remaining cheese. Bake in the middle of the oven until tortillas are 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 4 ppl) 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 bread knife, cut tortilla stack into wedges (like a cake). Divide wedges between plates and top with lime crema and salsa. Sprinkle over remaining cilantro and squeeze over a lime wedge, if desired.