Mexican mince stack

Serves: 4

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

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spray oil, to grease

1 onion, diced

1 carrot, diced

1 red capsicum, diced

1 ½ teaspoons Mexican seasoning

500g lean beef mince

¼ cup no-added-salt tomato paste

2 large tomatoes, diced

425g can four-bean mix

4 tortillas

½ cup grated reduced-fat cheddar

fresh coriandercilantroX, to garnish

8 tablespoons low-fat plain yoghurt, to serve

Instructions

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1 Preheat oven to 200°C. Spray a large frying pan with oil and place over a medium-high heat. Cook onion, carrot and capsicum, stirring occasionally, for 5-6 minutes until soft. Stir in Mexican seasoning.

2 Increase heat to high then add mince, breaking up with a wooden spoon, and cook for 5 minutes or until browned. Add tomato paste. Stir for 2 minutes then add tomatoes, beans and 1/4 cup water. Simmer for 5 minutes or until mixture thickens.

3 Spray a 20cm-diameter springform pan with oil. Place 1 tortilla in the base of pan. Spread one-third of the mince mixture over tortilla. Repeat this twice more, topping third layer of mixture with the last tortilla. Sprinkle with cheese and bake for 20 minutes or until golden. To serve, cut stack in wedges, garnish with coriander and serve with yoghurt and a green salad.

Variations

Make it gluten free: Use gluten-free varieties of Mexican seasoning and tortillas.

Nutrition Info (per serve)

Calories 519 cal

Kilojoules 2170 kJ

Protein 45 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 10 g

Sodium 600 mg

Calcium 170 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.