Mexican Beef and Veggie Tortilla Stack
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Mexican Beef and Veggie Tortilla Stack

Mexican Beef and Veggie Tortilla Stack

with Fresh Salsa and Lime Crema

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.

Tags:
Quick
Family Friendly
Allergens:
Milk
Gluten

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

170 g

Carrot

56 g

Corn Kernels

1 tbsp

Mexican Seasoning

7 g

Cilantro

6 tbsp

Sour Cream

(Contains Milk)

80 g

Tomato

6 unit

Flour Tortillas

(Contains Gluten)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Lime

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3933 kJ
Calories940 kcal
Fat55 g
Saturated Fat25 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber5 g
Protein50 g
Cholesterol135 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Box Grater
Peeler
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Measuring Cups
Medium Bowl
Small Bowl
Serrated Knife

Instructions

Prep
1

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 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro.

Cook beef mixture
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and carrots. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. 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.

Assemble tortilla stack
3

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. Sprinkle over remaining cheese. Bake in middle of oven until tortillas and heated through and cheese melts, 5-7 min. (NOTE: Assemble 1 stack for 2 ppl or 2 stacks for 4 ppl)

Make salsa
4

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.

Make lime crema
5

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

Finish and serve
6

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.

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