Mexican Tortilla Stack

Mexican Tortilla Stack

DifficultyBeginner

Mexican Tortilla Stack: A cheap and filling Mexican classic.

Prep Time10 minsCook Time15 mins
 1 kg Lean Beef Mince
 1 Onion
 2 Garlic Cloves
 2 Carrots Grated
 1 Zucchini Grated
 1 cup Mushrooms
 1 Taco Seasoning Spice Mix
 2 cups Cheese
 1 cup Spinach
 ½ Red Capsicum
 1 Can Corn Kernels
 1 Pack Large Multigrain Wraps (8 Pack)
 1 Avocado
 ½ cup Plain Greek Style Yoghurt
1

Preheat oven to 180 degrees celsius. Line a baking tray with baking paper and put aside.

2

Sauté diced garlic and onion in large frying pan, add beef mince. Cook mince on a medium heat until it begins to brown.

3

Combine the grated carrots, zucchini, sliced mushrooms, diced capsicum and corn kernels to the frying pan. Add the taco seasoning.

4

Continue to cook until the vegetables begin to soften, add the spinach.

5

Now it's time to stack! Grab your wraps and place one on the baking tray that was prepared earlier.

6

Take one to two generous scoops and place evenly on top of the wrap, covering its surface. Sprinkle with a bit of cheese.

7

Place another wrap on top and continue the placing of meat with a sprinkle of cheese until you have used all your wraps and now have something that resembles a leaning tower of tortilla stack.

8

Finish the top layer with a sprinkle of cheese only and place in the oven. Cook for approximately 15 minutes, or until cheese is golden on top and the edges are a little bit crispy.

9

While the tortilla stack is cooking, grab your avocado, scoop out the insides and mash in a bowl.

10

Once stack is ready, serve on plate with a generous serving of avocado and greek yoghurt.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 737
% Daily Value *
Total Fat 25.3g39%
Total Carbohydrate 51.4g18%
Protein 42.4g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 kg Lean Beef Mince
 1 Onion
 2 Garlic Cloves
 2 Carrots Grated
 1 Zucchini Grated
 1 cup Mushrooms
 1 Taco Seasoning Spice Mix
 2 cups Cheese
 1 cup Spinach
 ½ Red Capsicum
 1 Can Corn Kernels
 1 Pack Large Multigrain Wraps (8 Pack)
 1 Avocado
 ½ cup Plain Greek Style Yoghurt

Directions

1

Preheat oven to 180 degrees celsius. Line a baking tray with baking paper and put aside.

2

Sauté diced garlic and onion in large frying pan, add beef mince. Cook mince on a medium heat until it begins to brown.

3

Combine the grated carrots, zucchini, sliced mushrooms, diced capsicum and corn kernels to the frying pan. Add the taco seasoning.

4

Continue to cook until the vegetables begin to soften, add the spinach.

5

Now it's time to stack! Grab your wraps and place one on the baking tray that was prepared earlier.

6

Take one to two generous scoops and place evenly on top of the wrap, covering its surface. Sprinkle with a bit of cheese.

7

Place another wrap on top and continue the placing of meat with a sprinkle of cheese until you have used all your wraps and now have something that resembles a leaning tower of tortilla stack.

8

Finish the top layer with a sprinkle of cheese only and place in the oven. Cook for approximately 15 minutes, or until cheese is golden on top and the edges are a little bit crispy.

9

While the tortilla stack is cooking, grab your avocado, scoop out the insides and mash in a bowl.

10

Once stack is ready, serve on plate with a generous serving of avocado and greek yoghurt.

Mexican Tortilla Stack