Tortilla stack with fresh tomato salsa

Tortilla stack with fresh tomato salsa

By Sarah Parker
0:15 To Prep
0:45 To Cook
6 Servings
Average Rating
Difficulty Easy

It's taco Tuesday with a twist! What's not to love


  • 1 medium brown onion, diced
  • 500g Beef mince
  • 1 Carrot, grated
  • 1 Zucchini, grated
  • 1 packet Taco/ mexican seasoning
  • 1 Avocado, sliced
  • 4 Roma tomatoes, diced
  • 1 tablespoon Coriander, chopped
  • 1 teaspoon Chilli flakes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Salt
  • 1 tablespoon lemon juice
  • Pinch Oregano
  • Pinch ground cumin
  • 1 cup Tasty cheese, grated
  • 1 packet corn tortillas
  • 400g can of red kidney beans, rinsed and drained
  • 200ml Sour cream to serve

Step 1

Preheat oven at 180 degrees In a medium saucepan, heat a dash of oil and sauté 3/4 onions ( leaving 1/4 for salsa)

Step 2

Brown mince, and add taco seasoning, mix through. Add water as per seasoning packet instruction

Step 3

Stir through, carrots, zucchini and kidney beans. Bring to boil and reduce heat to low. Leave to simmer, to let liquid reduce, stirring occasionally

Step 4

Prepare salsa - in a small mixing bowl combine tomato, remaining onion, coriander, lemon juice, chilli, sugar, salt, oregano and cumin, mix to combine

Step 5

When meat is cooked, prepare your stack. Place 1 tortilla in sauté pan, cover a thin layer of meat over tortilla top with sliced avocado and grated cheese, repeat until meat mixture is gone or saute pan is at the top, ending with meat.

Step 6

Place sauté pan in preheated oven uncovered and bake until cheese has browned

Step 7

Slice and dish up, top with sour cream and fresh tomato salsa... Enjoy



I purchased the 'Mexican' Meal Inspirations Spice Blend recently and used it here - the flavour was fantastic! Such an easy, tasty meal!

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code