05 August 2014

Mexican Tortilla Stack

(excuse the cheesy photo but a Fridge Fairy who shall remain nameless ate the plate I'd prepared for a photo! I'll update this next time I make a Mexican Tortilla Stack)
Last week I shared my favourite recipe for Mexican Lasagne, commenting in the post about a new product on the market and how it was really just a seasoning packet you were paying for.

The recipe for that product was a Mexican Tortilla Stack and some of you have asked for the recipe.

There are two ways you can make it:

1. Use the Mexican Lasagne recipe, substituting three large flour tortillas for the Mountain Bread.
2. Try this recipe I made over the weekend when we had visitors for Saturday lunch (it's really good!).

Mexican Tortilla Stack
500g mince
1 tin baked beans
1 tin tomato soup
1 large onion, finely diced
1/2 cup finely sliced celery
2 tbsp MOO taco seasoning
1/4 cup sour cream
1 cup grated cheese
3 large flour tortillas

Preheat oven to 190 degrees Celsius.

Brown the mince in a non-stick pan, drain. Brown the onion in the same pan, then add the baked beans, tomato soup, celery and taco seasoning. Stir until it starts to bubble. Add the mince to the pan and cook 20 minutes until the mixture has thickened.

Line a large pizza tray or a baking dish large enough to take the tortillas with baking paper. Put one tortilla in the bottom of the dish. Sprinkle with 1/4 cup grated cheese. Add one third of the mince mixture, spreading it carefully to the edge of the tortilla.

Spread the second tortilla with the sour cream and place it on top of the first one. Carefully spread one third of the mince mixture over the top, going to the edges.

Place the third tortilla on top. Spread with the remaining third of the mince mixture. Sprinkle with grated cheese.

Place in pre-heated oven and cook for 25 minutes until cheese has melted and is golden brown.

Cut into 6 wedges to serve.

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