Mexican Tortilla Stack

Mexican Tortilla Stack

Mexican Tortilla Stack

Serves 4

Prep time: 10 minutes
Cooking time: 35 minutes



2 tsp oil
500g lean minced beef
1 packet Continental Mexican Tortilla Stack recipe base
400g can diced tomatoes
60ml water
½ cup corn kernels
6 flour tortillas
1 cup grated cheese
Sour cream to serve


Mexican salsa verde with tomatillo
2 tomatillo or green tomatoes
4 cherry tomatoes
½ onion, diced
1 garlic clove
1 ½ limes, zest and juice
3 sprigs coriander
3 sprigs parsley leaves
1 long red chilli
Salt and sugar to taste



For Mexican salsa verde,  blend all ingredients and season to taste.

Preheat oven to 180˚C. Heat oil in a frying pan and brown beef.

Add recipe base, tomatoes, water and corn and stir until thickened. Reduce heat, cover and simmer for 10-15 minutes.

Place one tortilla on a lined baking tray, cover with a fifth of the mince and sprinkle with a little cheese. Repeat layers, finishing with a tortilla and sprinkle with remaining cheese.

Bake for 15 minutes until golden brown. Allow to stand for 5 minutes before slicing. Serve with Mexican salsa verde.