Quick & Easy

Mexican tortilla stack

Jazz up your standard family weeknight dinner with this delicious grilled Mexican stack, made by layering tortillas with melted cheese and a tender spiced chicken filling.
Mexican tortilla stack



1.Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm springform cake pan with baking paper, letting paper hang over to help make removing stack easier.
2.Heat oil in a medium saucepan over moderate heat. Add garlic and half the onion; cook and stir for 2 minutes or until onion softens. Add capsicum, canned tomatoes and taco seasoning mix; simmer for 12-15 minutes or until mixture thickens slightly. Remove from heat; stir in chicken.
3.Place 1 burrito in base of prepared pan. Top with a third of the chicken mixture, then sprinkle with a quarter of the cheese. Repeat layers, finishing with cheese. Bake for 15-20 minutes or until cheese is melted and golden brown. Remove from oven. Stand in pan for 5 minutes.
4.Combine remaining onion, corn, tomato and coriander in a small bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.

You can use beef or lamb instead of chicken if you like.


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