Recipes
Tortilla stack
Ingredients
- 240gm lean mince
- 1/2 x 35gm packet taco seasoning mix
- 420gm can Mexican chilli beans, drained
- 4 flour tortillas
- 40gm tasty cheese, grated
- 300gm jar tomato salsa
- 100gm sour lite cream
- 1 avocado, diced
Method
- Preheat the oven to 200ºC. Spray a 23cm pie dish with cooking spray.
- Heat a large non-stick pan and spray with cooking spray. Add the mince and cook until brown, approx. 5mins. Add the seasoning mix and cook for 5mins then add the beans and stir until heated through.
- Lay a tortilla in the base of the pie dish, then spread ¼ of the mince mix on top. Top with ¼ of the salsa. Make 2 more layers, finishing with a tortilla. Spread the remainder of the salsa on top and sprinkle with the cheese.
- Bake for 15-20 mins, or until all the cheese has melted and browned. Cool slightly and cut into 4 wedges. Top with sour cream and avocado. Serve with salad or coleslaw if desired.
- Variations are:
- Instead of using beef mince, turkey or chicken mince can be substituted.
- Instead of mexican beans, you can use a can of kidney beans or refried beans or even baked beans if that's all you have in the cupboard.
- If your kids are picky: grate up carrot and zucchini and chop up some celery finely and cook with the mince and hide it in the layers.
- Bulk up the layers: When frying the mince, add capsicum and onion and a drained can of peeled tomatoes. Chop some fine slices of pumpkin, par cook them in the microwave, and place them in the layers. You could also put baby spinach in the layers as well. This would give it more bulk and height.
- If you like it hot: Place some sliced jalepeno or chilli peppers in the layers. (Only if you like it real hot though)
- Serving suggestions
- Dinner: Serve with yellow and green vegetables if you want it to be a completely hot meal. Or serve with a salad made of tomato, onion, cucumber and lettuce/rocket. Coleslaw also goes well with it.
- Lunch: Serve half a serve with a bowl of soup. Great lunch to pack and take to work. Maybe even in kid's lunchboxes.
- Finger food: Make it a day before it is needed. Refrigerate and next day cut into small triangles or squares and serve hot or cold.
- It tastes good the next day. It can be made 2-3 days ahead, placed in the fridge in an airtight container if need be. Then reheated when needed
- Freezes well.
3 Comments
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1.
crookdas62
- Aug 12 06:37pm
Made them tonight Fantastic.Quick and easy and Healthy.What other recipes did Mandy have??
2.
reaylmer
- Aug 15 07:37pm
Wow, how easy and tasty is this! Great Sunday night fare, we thoroughly enjoyed it.
3.
hockingshirley
- Aug 19 09:38am
Made this and added roast pumpkin, spinach and roast capsicum, to die for, just beautiful
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