Beef Tortilla Stack

Difficulty | Serves 8 | Book 3

Beef tortilla stack Symply Too Good Cookbook 3

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 serveBeefChicken
FatTotal7.6g8.4g
Saturated2.8g2.7g
Fibre2.5g2.5g
Protein21.2g19.6g
Carbs20.8g21.6g
Sugar4.6g4.7g
Sodium488mg478mg
Kilojoules900 (cals 237)1005 (cals 240)
GI RatingLowLow

Method

Preheat oven 180°C fan forced.

  1. 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.
  2. Add all remaining ingredients to saucepan except the tortilla sheets and cheese. Bring mixture to boil, simmer 10 minutes.
  3. Remove 1 cup of the tomato sauce and leave to one side (this will go on the top).
  4. Add the mince back into the pot, bring to boil.
  5. 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.

Suitable to be frozen.

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

Dietitian's tip

A tasty Mexican feast minus the fat and lower in sodium (salt).

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