Mexican-Inspired Beef Tortilla Stacks
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Mexican-Inspired Beef Tortilla Stacks

Mexican-Inspired Beef Tortilla Stacks

with Fresh Salsa and Lime Crema

What's better than a quesadilla? A stack of quesadillas sliced into cheesy wedges of deliciousness! We snuck some veggies into the Mexican-style spiced beef for a wholesome extra the kids won't notice!

Tags:
Quick
Family Friendly
Allergens:
Milk
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

170 g

Carrot

½ can

Canned Corn

2 tbsp

Mexican Seasoning

6 tbsp

Sour Cream

(Contains Milk)

80 g

Tomato

6 unit

Flour Tortillas

(Contains Gluten)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Lime

7 g

Cilantro

2 tbsp

Tomato Sauce Base

Not included in your delivery

½ tsp

Sugar*

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1040 kcal
Fat55 g
Saturated Fat26 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber10 g
Protein52 g
Cholesterol135 mg
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Box Grater
Peeler
Colander
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Measuring Cups
Medium Bowl
Small Bowl

Instructions

Prep
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 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Drain and rinse corn.

Cook beef mixture
2

Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Break up beef into smaller pieces. Add carrots and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender and no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat, then stir in half the cheese.

Assemble tortilla stacks
3

Place 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet . Top each tortilla with 1/2 cup beef mixture, then spread into an even layer. Top with another tortilla and another 1/2 cup beef mixture, spread into an even layer. Top each stack with a tortilla. Sprinkle remaining cheese over top. Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.

Make salsa
4

While tortilla stacks bake, add tomatoes, half the lime juice, half the cilantro, 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.

Make lime crema
5

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

Finish and serve
6

Cut tortilla stacks into quarters. Divide between plates, then top with lime crema and salsa. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.

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