Mexican Tortilla Stack

This is a really nice and easy recipe, full of flavour and a huge hit in our family everytime. There is something about mexican food that can make you feel relaxed and comforted, whether you enjoy it mild or spicy.

Another recipe sourced from the Symply To Good To Be True collection of cookbooks but as usual it's been adapted a little - such a bad habit of mine but I do it with all good intentions!

Oh and as you can imagine my children's description of this meal is "like a lasagne but mexican".... and as usual, they loved it.

Mexican Tortilla Stack

(recipe adapted from Symply To Good To Be True #3)

Serves: 6

Points per serve: 5

cooking spray

500 grams lean beef mince

1 large brown onion, finely diced

1 teaspoon crushed garlic

1/2 cup corn kernals

1 red capsicum finely diced

1 green capsicum finely diced

1 415 g can diced or crushed tomatoes

3 tablespoons tomato paste

1 300g jar mild salsa

1/2 cup water

1 teaspoon beef stock powder

2 tablespoons taco seasoning

salt

freshly ground black pepper

5 Misson 96% fat free tortilla sheets

1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 degrees Celcius.

In a large frying pan coated with cooking spray fry mince until cooked and browned. Drain and leave aside. Add the onion, capsicum, garlic, corn, tomatoes, tomato past, salsa, water, stock powder and taco seasoning. Season to taste with salt and pepper. Bring mixture to boil and then simmer for 10 minutes. Remove 1 cup of the tomato sauce and leave to one side. Return to mince to the pan and bring to the boil.

Coat a deep round springform pan (or deep quiche or pie plate) with cooking spray and lay 1 tortilla sheet on the base. Spread 1 1/2 cups of the mince sauce over the sheet and top with another tortilla sheet. Continue this 3 times. With the top layer being a tortilla sheet, cover with reserved tomato sauce and sprinkle with cheese.

Bake for 30 minutes until heated through and cheese has browned. Remove from springform pan and serve.


(click here for a printable version of this recipe)