Mexican tortilla stack

Serves 4 Prep 10 min Cook 40 min


  • Cooking oil spray
  • 1 onion, diced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 2tsp Cajun spice mix
  • 500g extra-lean beef mince
  • 4tbsp tomato purée
  • 200g tomatoes, diced
  • 400g tin mixed beans in water, drained
  • 4 large flour tortillas
  • 75g reduced-fat cheddar, grated
  • 8tbsp low-fat Greek-style yogurt, 160g mixed leaves, 20 cherry tomatoes, halved, and ½ cucumber, peeled into ribbons, to serve
  • Fresh coriander, to garnish


  1. Heat the oven to 200°C/fan 180°C/gas 6. Put a large non-stick frying pan over a medium heat and spray with oil. Fry the onion, carrot and pepper for 5–6 min, stirring now and then, until soft. Stir through the Cajun spice mix.
  2. Turn the heat up high, then add the mince, breaking it up with a wooden spoon, and cook for 5 min or until browned. Stir in the tomato purée and heat for 2 min. Add the diced tomatoes and the beans, then simmer for 5 min or until the mixture thickens.
  3. Spray a 20cm diameter springform baking tin with oil. Put one tortilla in the base, then spread one-third of the mince mixture on top. Repeat twice more, then top with the final tortilla. Scatter over the grated cheese, then bake for 20 min or until golden.
  4. Cut the tortilla stack into 4, then serve with a dollop of yogurt, the mixed leaves, tomatoes and cucumber. Garnish with coriander and a grind of black pepper.

Nutrition per serving

621 50.3g 19.4g 8.2g 9.4g 20.1g 1.5g 435mg 64.9g 5.7mg Read more on how we calculate nutrition.

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