Recipes
Mexican Tortilla Stack
 |
|
Serves 4-6 |
Rate this recipe
Ingredients
- 8 Bazaar Tortilla Wraps
- 1 onion, diced
- 500g beef mince
- 1 tsp olive oil
- 1 can Mexican chilli beans
- 1 x 35g sachet of taco seasoning
- 1 x 375g jar taco sauce
- 2 cups tasty cheese, grated
- 1/2 cup sour cream
- 1 avocado, diced
- 2 ripe tomatoes, diced
- 2 tbsp chopped coriander
Directions
- Preheat oven to 180C. Heat 1 tsp oil in a large frypan over medium heat and cook the onion until tender. Add the mince and cook until browned. Add the taco seasoning, 3/4 cup water and simmer for 5 minutes. Stir through chilli beans.
- Grease a 22cm springform pan and line base with baking paper (roughly the same size as the tortilla). Place one tortilla in the bottom of the dish then spread lightly with taco sauce then layer with 1/2 cup mince, 1/4 cup cheese. Continue layering with the remaining ingredients. Place the final tortilla on top and sprinkle with cheese.
- Bake in the oven for approximately 15 minutes, or until golden brown.
- Combine diced avocado, tomatoes and chopped coriander.
- Cut into wedges and serve Tortilla Stack with sour cream and avocado mixture.
