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Mexican-Inspired Beef and Veggie Tortilla Stack

Mexican-Inspired Beef and Veggie Tortilla Stack

with Fresh Salsa and Lime Crema

Custom recipe
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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:Family FriendlyQuick
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 Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Carrot

160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

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

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat57 g
Saturated Fat26 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber7 g
Protein51 g
Cholesterol135 mg
Sodium1340 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Box Grater
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 carrot using a box grater. Cut tomato into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Break up beef into smaller pieces. Add peppers and carrots. Cook, stirring occasionally, until veggies are tender and no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat, then stir in half the cheese. Season with salt and pepper

3

Place one tortilla on a parchment-lined baking sheet. Top with 1/3 cup beef mixture, then spread in an even layer. Top with another tortilla and repeat until all the beef mixture is used up, finishing with a tortilla on top. (NOTE: For 4 ppl, assemble 2 stacks.) Sprinkle remaining cheese over top. Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.

4

While tortilla stack bakes, add tomatoes, half the lime juice, 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.

5

Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.

6

Using a serrated knife, cut tortilla stack into wedges (like a cake). Divide wedges between plates and top with lime crema and salsa. Squeeze over a lime wedge, if desired.