Mexican mince stack
- 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
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.
Make it gluten free: Use gluten-free varieties of Mexican seasoning and tortillas.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6g
Dietary fibre 10g
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