Beef Tortilla Stack

Difficulty | Serves 8 | Book 3

Beef tortilla stack Symply Too Good Cookbook 3

Ingredients
Nutrition

600g very lean beef mince
cooking spray
1 cup onion finely diced
1 teaspoon crushed garlic (in jar)
½ cup frozen corn kernels
1 cup green capsicum diced
1 x 415g can no-added-salt crushed tomatoes
3 tablespoons no-added-salt tomato paste
1½ cups water
1 teaspoon salt-reduced beef stock powder
2 tablespoons reduced-salt taco seasoning (Old El Paso)
5 tortilla sheets
½ cup (50g) 30% reduced fat tasty cheese freshly grated

Per serve		Beef	Chicken
Fat	Total	7.6g	8.4g
	Saturated	2.8g	2.7g
Fibre		2.5g	2.5g
Protein		21.2g	19.6g
Carbs	Total	20.8g	21.6g
	Sugar	4.6g	4.7g
Sodium		488mg	478mg
Kilojoules		900 (cals 237)	1005 (cals 240)
GI Rating		Low	Low

Method

Preheat oven 180°C fan forced.

Sauté mince in a large saucepan that has been generously coated with cooking spray. When cooked drain and place in a bowl, leave to one side.
Add all remaining ingredients to saucepan except the tortilla sheets and cheese. Bring mixture to boil, simmer 10 minutes.
Remove 1 cup of the tomato sauce and leave to one side (this will go on the top).
Add the mince back into the pot, bring to boil.
Lay 1 tortilla sheet on the base of a quiche or pie plate (23cm) that has been coated with cooking spray and spread 1½ cups of mince sauce over sheet, repeat this 3 times. Top with last tortilla sheet and cover with reserved tomato sauce, sprinkle cheese over top. Bake for 30 minutes or until cheese has browned.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Variations: Replace beef mince with 600g of lean chicken mince.

Suitable to be frozen.