Go Back
Tortilla Stack with Fresh Tomato Salsa With Red Sauce

Tortilla Stack with Fresh Tomato Salsa

Mexican layer cake with sweet corn, tortillas, black beans and spicy spices
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 1 hour
Course Snack
Servings 6

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