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.

Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Carrot

56 g

Corn Kernels

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

7 g

Cilantro

2 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)

Tomato

6 unit(s)

Flour Tortillas

1 cup

Cheddar Cheese, shredded

1 unit(s)

Lime

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

1.5 tbsp

Oil*

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Nutrition Values

Calories160 kcal
Fat11 g
Saturated Fat1.5 g
Carbohydrate15 g
Sugar7 g
Dietary Fiber4 g
Protein2 g
Cholesterol0 mg
Sodium460 mg
Trans Fat0 g
Potassium450 mg
Calcium50 mg
Iron1 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

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

Instructions

PREP
1

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

COOK BEEF & CARROTS
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), 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

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

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 4ppl) 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 & SERVE
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.