Mexican Tortilla Stack

I made this for dinner a few nights ago, and it is absolutely delicious! It serves 6, and though the servings don't look huge, with a fresh salad, it is still a very filling and satisfying meal. It has a mild spice, if you don't like spicy, take out the chilli powder, if you like it very spicy, add 2 teaspoons instead of 1.

For Weight Watchers, serves 6 @ 5 points, or serves 4 @ 7.5 points.

Mexican Tortilla Stack

1 large red onion, finely chopped

2 garlic cloves, crushed

500g lean beef mince

1 small red capsicum, finely chopped

125g can corn kernels, drained, rinsed (or 1 cob corn, kernals chopped off)

1 can kidney beans, drained and rinsed

1 grated carrot

1 teaspoon Mexican chilli powder

415g can diced tomatoes

1/2 cup torn fresh coriander leaves

6 wholegrain tortillas (around 20cm diameter)

2 tablespoons grated cheese (around 25g)

1/4 cup tomato salsa

1 large tomato, deseeded, finely chopped

1. Preheat oven to 180 degrees.


2. Heat frying pan over medium-high heat, spray with cooking spray. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince and kidney beans. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.


3. Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender.


4. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 mintues or until mixture is thick.


5. Add half the coriander. Season with salt and pepper. Stir to combine. Set aside for 10 minutes to cool.


6. Place a 6cm-deep, 20 cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-fifth of the mince mixture over tortilla. Repeat layers with remaining tortillas and mince mixture, finishing with 1 tortilla.


7. Spread salsa over the top tortilla, and sprinkle with cheese. Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan. Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture.