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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.

Tags:QuickFamily Friendly
Allergens:Milk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Carrot

56 g

Canned Corn

1 tbsp

Mexican Seasoning

7 g

Cilantro

6 tbsp

Sour Cream

(ContainsMilk/Lait)

80 g

Roma Tomato

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lime

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat60 g
Saturated Fat26 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber8 g
Protein53 g
Cholesterol135 mg
Sodium1710 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Box Greater
Peeler
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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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 (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Drain and rinse corn.

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 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

3

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.

4

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.

5

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

6

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.