HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Inspired Beef And Veggie Tortilla Stack
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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g


160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

6 tbsp

Sour Cream


80 g

Roma Tomato

6 unit

Flour Tortillas


1 cup

Cheddar Cheese, shredded


1 unit


Not included in your delivery

½ tsp


1 tbsp


0.13 tsp


0.13 tsp


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
Utensilsarrow down iconarrow down icon
Box Grater
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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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.


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


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.


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.


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


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.