MEXICAN TORTILLA STACK
Serves 4
Preparation 10 minutes Cooking Time 30 minutes
EQUIPMENT
Baking tray, 20cm round springform pan, Frypan, knife, Wooden spoon,
INGREDIENTS 2 teaspoon olive oil 1 large red onion 2 garlic cloves 500g beef mince 1 red capsicum 125g can corn kernals Packet taco seasoning 415g can diced tomatoes 4 regular tortillas 1 1/2 cups grated tasty cheese
LET'S COOK
1. Preheat oven to 180. 2. Finely chop the onion & capsicum and crush the garlic cloves 3. Heat oil in frypan over a medium-high heat. Add garlic and onion, cook stirring for 3 minutes or until soft. 4. Add mince . Cook breaking up mince with wooden spoon, for 8 minutes or until browned. 5. Add capsicum, drained corn and taco seasoning. Cook, stirring for 3 mintues. Stir in diced tomatoes, reduce heat to medium and simmer stirring for 5 minutes until mixture is thick. 6. Set aside for 10 minutes to cool. 7. Place the springform pan on a baking tray. Place 1 tortilla on the base of the pan. Spread one third of the mince mixture over tortilla and sprinkle with 1/3 cup cheese. Repeat the layers twice finishing with 1 tortilla and sprinkle with remaining cheese. 8. Bake for 15 minutes. Set aside for 5 minutes before removing from pan. 9. Remove from pan and slice into 4 wedges. Serve with salad of your choice.
Yummy In My Tummy
Comments