Clark's Mexican Beef Tortilla Stack
with Yoghurt & Tomato-Coriander Salsa
He may not be Superman, but when there's a problem to be solved, our logistics director Clark is a true hero! To celebrate all the times he's saved the day, we're naming this stupendous stack after him. It's bursting with juicy beef mince, mild Tex-Mex spices, sweet capsicum, and mandatory melted Cheddar. Serve with a vibrant salsa and a dollop of yoghurt for creaminess and tang.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
tomato
1 bag
coriander
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
water
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Grate the carrot. Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until slightly softened, 2 minutes. Add the corn kernels and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the Tex Mex spice blend and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium-high, then add the tomato paste, stirring to combine. Add the water, then return the cooked veggies to the pan. Stir to combine and bring to a simmer. Season with salt and pepper and remove from the heat.
Place a mini flour tortilla on a lined oven tray. Top the tortilla with some of the beef mixture and spread in an even layer. Sprinkle over a little shredded Cheddar cheese (save 1/2 for the top!) and top with another tortilla. Repeat this process until all the tortillas and mixture is used up. Sprinkle the remaining shredded Cheddar over the stack. Bake until cheese is melted and golden, 10-12 minutes.
TIP: If making for 4 people, build two stacks of tortillas.
While the stack is baking, roughly chop the tomato and coriander. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. Add the tomato and coriander. Toss to combine.
Using a serrated knife, cut the tortilla stack into wedges. Divide the wedges between plates. Top with the Greek-style yoghurt. Serve with the tomato-coriander salsa.