Mexican-Inspired Beef Tortilla Stacks
with Fresh Salsa and Lime Crema- Milk
- Gluten
What's better than a quesadilla? A stack of quesadillas sliced into cheesy wedges of deliciousness! We snuck some veggies into the Mexican-style spiced beef for a wholesome extra the kids won't notice!
250 g
Ground Beef
170 g
Carrot
½ can
Canned Corn
2 tbsp
Mexican Seasoning
6 tbsp
Sour Cream
()
80 g
Tomato
6 unit
Flour Tortillas
()
1 cup
Cheddar Cheese, shredded
()
1 unit
Lime
7 g
Cilantro
2 tbsp
Tomato Sauce Base
½ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then coarsely grate carrot using a box grater. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Drain and rinse corn.
Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Break up beef into smaller pieces. Add carrots and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender and no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat, then stir in half the cheese.
Place 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet . Top each tortilla with 1/2 cup beef mixture, then spread into an even layer. Top with another tortilla and another 1/2 cup beef mixture, spread into an even layer. Top each stack with a tortilla. Sprinkle remaining cheese over top. Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.
While tortilla stacks bake, add tomatoes, half the lime juice, half the cilantro, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.
Cut tortilla stacks into quarters. Divide between plates, then top with lime crema and salsa. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.
