Tortilla Stack with Fresh Tomato Salsa
It’s Taco Tuesday with a twist! What’s not to love
Mexican layer cake with sweet corn, tortillas, black beans and spicy spices
Ingredients
- 1 medium brown onion, diced
- 500g Beef mince
- 1 Carrot, grated
- 1 Zucchini, grated
- 1 packet of Taco/Mexican seasoning
- 1 Avocado, sliced
- 4 Roma tomatoes, diced
- 1 tablespoon Coriander, chopped
- 1 teaspoon Chilli flakes
- 1/2 teaspoon sugar
- 1/2 teaspoon Salt
- 1 tablespoon lemon juice
- Pinch Oregano
- Pinch ground cumin
- 1 cup Tasty cheese, grated
- 1 packet corn tortillas
- 400g can of red kidney beans, rinsed and drained
- 200ml Sour cream to serve
Stack Of Tortilla Pizza Slices
Step 1
Preheat oven to 180 degrees In a medium saucepan, heat a dash of oil and sauté 3/4 onions ( leaving 1/4 for salsa)
Step 2
Brown mince, and add taco seasoning, mix through. Add water as per seasoning packet instruction
Step 3
Stir through, carrots, zucchini and kidney beans. Bring to a boil and reduce heat to low. Leave to simmer, to let the liquid reduce, stirring occasionally
Step 4
Prepare salsa – in a small mixing bowl combine tomato, remaining onion, coriander, lemon juice, chilli, sugar, salt, oregano and cumin, mix to combine
Step 5
When meat is cooked, prepare your stack. Place 1 tortilla in a sauté pan, cover a thin layer of meat over the tortilla top with sliced avocado and grated cheese, and repeat until the meat mixture is gone or the saute pan is at the top, ending with meat.
Step 6
Place sauté pan in preheated oven uncovered and bake until cheese has browned
Step 7
Slice and dish up, top with sour cream and fresh tomato salsa… Enjoy this recipe.
Tortilla Stack with Fresh Tomato Salsa
Ingredients
- 1 medium brown onion (diced)
- 500 g Beef (mince)
- 1 Carrot (grated)
- 1 Zucchini (grated)
- 1 packet Taco/ mexican seasoning
- 1 Avocado (sliced)
- 4 Roma tomatoes (diced)
- 1 tablespoon Coriander (chopped)
- 1 teaspoon Chilli flakes
- 1/2 teaspoon sugar
- 1/2 teaspoon Salt
- 1 tablespoon lemon juice
- Pinch Oregano
- Pinch ground cumin
- 1 cup Tasty cheese, grated
- 1 packet corn tortillas
- 400 g can of red kidney beans (rinsed and drained)
- 200 ml Sour cream to serve
Instructions
- Preheat oven at 180 degrees In a medium saucepan, heat a dash of oil and sauté 3/4 onions ( leaving 1/4 for salsa)
- Brown mince, and add taco seasoning, mix through. Add water as per seasoning packet instruction
- Stir through, carrots, zucchini and kidney beans. Bring to boil and reduce heat to low. Leave to simmer, to let liquid reduce, stirring occasionally
- Prepare salsa - in a small mixing bowl combine tomato, remaining onion, coriander, lemon juice, chilli, sugar, salt, oregano and cumin, mix to combine
- When meat is cooked, prepare your stack. Place 1 tortilla in sauté pan, cover a thin layer of meat over tortilla top with sliced avocado and grated cheese, repeat until meat mixture is gone or saute pan is at the top, ending with meat.
- Place sauté pan in preheated oven uncovered and bake until cheese has browned
- Slice and dish up, top with sour cream and fresh tomato salsa... Enjoy
