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BEEF TORTILLA STACK (Book 3)
© Annette Sym 2011
SERVES: 8

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Recipe - Beef Tortilla Stack (181 KB)

cooking spray
600g very lean beef mince
1 cup onion finely diced
1 teaspoon crushed garlic (in jar)
½ cup corn kernels
1 cup capsicum small diced
1 x 415g can no added salt crushed tomatoes
3 tablespoons no added salt tomato paste
1½ cups water
1 teaspoon salt-reduced chicken-style stock powder (Massel®)
2 tablespoons salt-reduced taco seasoning (Old El Paso®)
5 tortilla sheets
½ cup 25% reduced-fat grated tasty cheese
    
Preheat oven to 180ºC fan forced.

In a large saucepan coated with cooking spray sauté mince. When cooked drain and place in a bowl, leave to one side. Add all the 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 remaining sauce and bring to boil. Coat a quiche or pie plate with cooking spray and lay 1 tortilla sheet on base 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.

Variation: Replace beef mince with 600g very lean chicken mince.

Suitable to be frozen.

PER SERVE	BEEF	CHICKEN
FAT    TOTAL	11.5g	8.0g
SATURATED	4.1g	2.4g
FIBRE	3.2g	3.2g
PROTEIN	23.1g	24.8g
CARBS	23.0g	23.0g
SUGAR	3.8g	3.8g
SODIUM	529mg	523mg
KILOJOULES	1212 (cals 289)	1114 (cals 265)
GI RATING	Low	Low

Dietitians Tip: A tasty Mexican feast minus the fat and lower in sodium (salt)! 

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