Beef Mince Tortilla Stack
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Beef Mince Tortilla Stack

Beef Mince Tortilla Stack

with Charred Corn & Cucumber Salsa

You're going to want to pile your plate up high with this tasty tortilla stack, which happens to be filled with delicious beef, cooked in a richly spiced tomato sauce. Don't forget to serve with a dollop of plant-based mayo!

Allergens:
Gluten(Wheat)
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1

carrot

1 packet

beef mince

1 packet

tomato paste

1

Tex-Mex spice blend

1 sachet

vegetable stock powder

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1

cucumber

1 bag

parsley

1 packet

Plant-Based Mayo

(Contains Soy; )

Not included in your delivery

olive oil

½ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2984 kJ
Fat33.7 g
of which saturates12.5 g
Carbohydrate54.9 g
of which sugars13.3 g
Protein39.8 g
Sodium1840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Oven rack lined with baking paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Drain the sweetcorn. Grate the carrot. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

2
2

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.

3
3

• Add tomato paste, Tex-Mex spice blend, vegetable stock powder and the water. • Reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season to taste.

4
4

• Place one mini flour tortilla on a lined oven tray. Top the tortilla with some beef filling, spreading it into an even layer. Top with another tortilla. • Repeat this process until all the tortillas and beef filling are used up. • Bake until the top tortillas is golden, 10-12 minutes.

TIP: If making for 4 people, build two tortilla stacks.

5
5

• Meanwhile, finely chop cucumber and coriander. • To the bowl with the corn, add cucumber, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

6
6

• Using a bread knife, cut beef mince tortilla stack into wedges (like a cake!) and divide between plates. • Top with charred corn salsa and plant-based mayonnaise to serve. Enjoy!