Recipe

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.

  • Serves 4
  • 20 mins preparation
  • 30 mins cooking
Mexican Tortilla Stack

Ingredients

Mexican tortilla stack
  • 1 tablespoon vegetable or olive oil
  • 2 clove garlic, crushed
  • 1 medium red onion, finely chopped
  • 1 small capsicum, finely chopped
  • 2 x 400g can diced tomatoes
  • 35 gram packet taco seasoning mix
  • 1/2 large barbecued chicken, skin and bones removed, meat shredded
  • 4 Mission Tortillas
  • 1 cup grated tasty cheese
  • 125 gram can corn kernels, drained
  • 2 medium tomatoes, finely chopped
  • 1/4 cup chopped coriander
  • sour cream, to serve

Method

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.

Notes

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