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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.

Family Friendly

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

Preparation Time30 minutes


serving amount

250 g

Ground Beef

170 g


56 g

Canned Corn

1 tbsp

Mexican Seasoning

7 g


6 tbsp

Sour Cream

(Contains Milk)

80 g

Roma Tomato

6 unit

Flour Tortillas

(Contains Gluten)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit


Not included in your delivery

1 tbsp


½ tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)4519 kJ
Calories1080 kcal
Fat60 g
Saturated Fat26 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber8 g
Protein53 g
Cholesterol135 mg
Sodium1710 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.


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



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 any remaining lime into wedges. Roughly chop cilantro. Drain and rinse corn.

Cook beef mixture

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 remove and discard excess fat. Add Mexican Seasoning and a quarter of the corn (half the corn for 4 ppl). 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

Arrange a tortilla on a parchment-lined baking sheet. Top with 1/3 cup of 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 remaining cheese over top. Bake in the middle of the oven until tortillas are heated through and cheese melts, 5-7 min.

Make salsa

While tortilla stack bakes, 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

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

Finish and serve

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.

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