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Mexican quesadilla stack
Mexican quesadilla stack
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quick and flavorful family-friendly Mexican dish.
Ingredients:
  • 4.60 gm olive oil
  • 1 red capsicum, halved, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 500g beef mince
  • 1 x 400g can diced tomatoes
  • 1 x 35g pkt taco seasoning
  • 185ml (3/4 cup) water
  • 1 x 400g can red kidney beans, rinsed, drained
  • 1 carrot, peeled, coarsely grated
  • Olive oil spray
  • 12 flour tortillas
  • 250g cheddar, coarsely grated
  • 1 avocado, halved, stone removed, peeled
  • 90g (1/3 cup) light sour cream
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat the oven to 180°C. Heat oil in a large non-stick pan over medium-high heat. Sauté onion, capsicum, and garlic for 2 minutes until the onion softens. Add mince and cook for 6 minutes, breaking up any lumps with a wooden spoon, until it changes color.
  • Combine the tomato, taco seasoning, and water, then stir well. Add the beans and carrot, and simmer for 6 minutes until thickened. Season with salt and pepper, then let it cool slightly.
  • Lay out 4 tortillas on a clean work surface. Spread half of the mince mixture evenly among the tortillas. Sprinkle half of the cheddar on top. Repeat the layering process with the remaining tortillas, mince mixture, and cheddar, ending with a final tortilla on top.
  • Grease 2 baking trays generously with olive oil spray. Place 1 stack of tortillas on each tray. Lightly spray the tortillas with olive oil. Bake for 15 minutes, swapping the trays halfway through, until they are crisp and lightly golden. Repeat the process with the remaining tortilla stacks, ensuring to use olive oil spray each time.
  • Mash half of the avocado with half of the sour cream in a small bowl. Spread over the cooked stacks. Add coriander, pepper, and cut into wedges. Repeat with the remaining ingredients for more delicious stacks.

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