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Mexican tortilla stack
Mexican tortilla stack
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious user-submitted recipe, not taste-tested.
Ingredients:
  • 20ml olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 500g lean beef mince
  • 750.00 ml mixed vegetables, diced
  • 420g canned diced tomato
  • 44.40 gm tomato paste
  • 1/2 - 1 tsp cayenne pepper
  • 1-20.00 gm paprika
  • Salt and pepper
  • 420g canned kidney beans
  • 1 packet large soft tortillas (use gluten-free corn, if necessary)
  • 250.00 ml low-fat tasty cheese, grated
  • 125.00 ml low fat Greek-style yoghurt
  • Juice of 1/2 lemon
  • Green salad leaves
Instructions:
  • Preheat your oven to 210C.
  • Warm a drizzle of olive oil in a pan and gently cook the onion and garlic over low to medium heat.
  • Brown the mince, then stir in the vegetables, increase the heat, and cook for 5 minutes, stirring occasionally to prevent burning.
  • Combine chopped tomato, tomato paste, and water to the desired thickness of a thick soup. Mix in cayenne pepper, paprika, salt, and pepper, then fold in red kidney beans.
  • Simmer over medium heat for 20 minutes or longer on low heat, allowing time for other tasks like preparing dessert.
  • Spread a thin layer of sauce in a circle on a baking tray lined with parchment paper to create a base for the first tortilla and prevent burning.
  • Layer a tortilla with a generous amount of sauce, sprinkle cheese, then top with another tortilla. Repeat layering process. Finish by sprinkling cheese on top.
  • Roast in the oven for 15-20 minutes.
  • Mix creamy yoghurt with freshly squeezed lemon juice. Slice the tortilla stack into 4 wedge quarters and plate alongside the tangy yoghurt dressing and crisp green salad leaves.

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