Mega vege Mexican stack
Time to make: 1 hr 15 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
2 teaspoons oil
1/2 onion (chopped)
550g lean beef mince
1 cup mixed frozen vegetables
1 can chilli beans hot
1 can chilli beans mild
2 cups (180g) frozen free-flow spinach
1 can Mexican-flavoured diced tomatoes
5 large wholegrain tortillas
2 cups mashed pumpkin
4 tablespoons reduced-fat sour cream
1/3 cup grated reduced-fat tasty or cheddar cheese
Total fat 13g
Saturated fat 6g
Dietary fibre 9g
1 Heat oven to 180°. Line a round cake tin (big enough to fit tortillas) with non-stick baking paper.
2 Heat oil in a large pan. Add onion and cook gently 2-3 minutes. Add mince and cook until brown, stirring occasionally to break up. Add frozen vegetables and chilli beans and mix well. Remove from the heat and cool.
3 In a small frying pan heat spinach and tomato. Mix well. Remove from heat and cool.
4 Place 1 tortilla in the base of the tin, cover with a layer of spinach and tomato. Add another tortilla, cover with a layer of meat and beans. Spread evenly.
5 Place another tortilla on top and spread with layer of mashed pumpkin and any leftover spinach and tomato.
6 Layer another tortilla and another layer of meat and beans. Add the last tortilla and cover with sour cream. Sprinkle with grated cheese.
7 Bake for 30 minutes or until cooked right through. Cool for 20 minutes before removing from pan and slicing. Cut into wedges. Garnish with fresh herbs.
Make it gluten free: Use gluten-free tortillas and check chilli beans, Mexican tomatoes and sour cream are gluten free.
Recipe by Anna Kelly, Havelock North Intermediate School (one of the winning entries from NZ Nutrition Foundation’s Just Cook: Create a Family Meal Challenge 2015).