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! Don't worry, we snuck some extra veggies into the Mexican spiced beef for some balance.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit(s)
Carrot
56 g
Corn Kernels
8 g
Mexican Seasoning
(May contain: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
7 g
Cilantro
2 unit(s)
Sour Cream
1 unit(s)
Tomato
6 unit(s)
Flour Tortillas
1 cup
Cheddar Cheese, shredded
1 unit(s)
Lime
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Peel, then coarsely grate carrots using a box grater. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges (NOTE: 1 lime for 4ppl). Roughly chop cilantro.
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
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 the middle of the oven until tortillas are heated through and cheese melts, 5-7 min. (NOTE: Assemble 1 stack for 2ppl or 2 stacks for 4ppl)
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.
Stir together sour cream, lime zest and remaining lime juice in a small bowl. Season with salt and pepper.
Using a serrated 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.