HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTom's Mexican Tortilla Stack
Tom's Mexican Tortilla Stack

Tom's Mexican Tortilla Stack

with Sour Cream & Spring Onion

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Tom is in our HR team but we're starting to think he ought to be in the kitchen! We invited him into a brainstorming session and he suggested this Mexican take on lasagne. It sounded totally crazy, but it totally works. You get all the luscious layers and cheesy topping of lasagne, but in half the time and with delicious Mexican flavours. Winning!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

1 unit


1 unit


1 tin


1 packet

beef mince

2 sachet

Tex-Mex spice blend

1.5 tin

tomato paste

2 cube

beef-style stock powder

1 bag

baby spinach leaves

8 unit

classic wraps


1 block

Cheddar cheese


2 unit


2 bunch

spring onion

2 tub

sour cream


Not included in your delivery

olive oil

1 cup


2 tsp

white vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat41.7 g
of which saturates17 g
Carbohydrate74.7 g
of which sugars17 g
Dietary Fibre0 g
Protein51.3 g
Cholesterol0 mg
Sodium1520 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Grate the carrot (unpeeled) and courgette. Grate the Cheddar cheese. Thinly slice the spring onion. Drain the sweetcorn.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, carrot and courgette and cook, stirring, until softened, 5-6 minutes. Transfer to a plate.


Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, add the beef mince and cook, breaking up with a wooden 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, add the tomato paste (see ingredients list) and stir to combine. Add the water, crumble in the beef stock cubes, add the drained sweetcorn and return the cooked veggies to the pan. Stir to combine and bring to a simmer. Stir through a handful of the baby spinach leaves until wilted, 1-2 minutes (you will use the rest for the salad). Divide the beef mixture into 7 equal portions.


On an oven tray lined with baking paper, place a classic wrap. Top with 1 portion of the beef mixture and spread in an even layer. Top with another wrap and repeat until all the mixture is used up. Sprinkle the grated Cheddar cheese over the top and bake until the cheese is melted and golden, 15 minutes. While the stack is baking, roughly chop the tomato. In a large bowl, combine the vinegar with 1 tbs olive oil and a pinch of salt and pepper. Add the tomato and remaining baby spinach leaves and toss to coat.


Using a bread knife, cut the tortilla stack into wedges (like a cake). Divide the wedges between plates and top with sour cream and spring onion for the adult portions. Serve the salad on the side.