Name: Easy beef and bean tortilla stack with guacamole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Easy beef and bean tortilla stack; 1 tablespoon olive oil; 1/2 red onion, finely chopped; 2 garlic cloves, crushed; 1 courgette, chopped; 1 red capsicum, deseeded and chopped; 500 gram beef mince; 1 teaspoon cumin; 3 heaped tbsp tomato paste; 1 teaspoon beef stock powder; 1/2 cup water; 425 gram can hot Mexican chilli beans; salt; 6 medium-sized flour tortillas; 1 1/2 cup grated cheese; green salad and sour cream, to serve; Guacamole; 2 ripe avocados; 1/4 of a red onion, finely chopped; a squeeze of lime or lemon juice; 1/2 teaspoon Tabasco or other hot sauce, to taste; salt

Easy beef and bean tortilla stack with guacamole

Lasagne gets a Mexican twist with this tasty tortilla stack recipe. Featuring layers of spiced beef, chilli beans and melted cheese, this dish is sure to become a family favourite

Serves 6

Prep

20M

Cook

30M

Total

50M

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This recipe first appeared in Food magazine.

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Ingredients

Easy beef and bean tortilla stack

1 tablespoon olive oil

1/2 red onion, finely chopped

2 garlic cloves, crushed

1 courgette, chopped

1 red capsicum, deseeded and chopped

500 gram beef mince

1 teaspoon cumin

3 heaped tbsp tomato paste

1 teaspoon beef stock powder

1/2 cup water

425 gram can hot Mexican chilli beans

salt

6 medium-sized flour tortillas

1 1/2 cup grated cheese

green salad and sour cream, to serve

Guacamole

2 ripe avocados

1/4 of a red onion, finely chopped

a squeeze of lime or lemon juice

1/2 teaspoon Tabasco or other hot sauce, to taste

salt

Method

Easy beef and bean tortilla stack

1.Preheat oven to 200°C. Heat oil and gently cook the onion, garlic, courgette and capsicum until the onion is soft. Add the mince; when browned stir in the cumin. Cook gently for 2-3 minutes.

2.Add the tomato paste, stock powder, water and chilli beans. Simmer until the water has evaporated. Season with salt.

3.Lightly grease a 6cm deep, 20cm loose bottom cake tin, and place a tortilla in the base. Spoon ¹/ 5 of the mince mixture over the tortilla and add some grated cheese. Continue layering until you have 5 layers of mince mixture, finishing with the final tortilla on top.

4.Sprinkle with cheese and bake for 20-25 minutes or until the top is golden.

5.While the stack is cooking, make guacamole (see below). Serve the stack cut into wedges with a dollop of guacamole, a crisp salad and a spoonful of sour cream.

Guacamole

6.Mash the avocados, and stir in the red onion, juice and hot sauce to taste. Season with salt.

Allowing the stack to cool slightly will mean it cuts more easily. – Tortillas vary in size from brand to brand. If you find yours are a little too large for your tin, simply cut them to size with a sharp knife. – PER SERVE Energy 652kcal, 2733kj • Protein 39.7g • Total Fat 37g • Saturated Fat 14g • Carbohydrate 39g • Fibre 8.7g • Sodium 916mg

Note

Sophie Gray

Ingredients

Method

Easy beef and bean tortilla stack

Guacamole

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