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Mexican Beef Stack

  • Preparation Time: 15 mins
  • Serves: 6
  • Cooking Time: 20 mins
  • Ready Time: 35 mins
  • Difficulty: Easy

1 packet 500g Beef Stirfry (sliced into thinner strips)
1 tin tomatoes, chopped
2 tins hot chilli beans
1 onion sliced
4 cloves garlic crushed
1 teaspoon cumin seed
1 teaspoon ground cumin
Extra jalapeno chillies sliced if desired
S + P/olive oil
Grated cheese (I use tasty) about 1/3 cup each layer
1 packet med/large tortillas (size to fit your round springform cake tin)

In a heavy based pot heat some olive oil and add onion, garlic, cumin seed and pepper. Cook over med heat till onion is soft and changing colour then add the strips of beef and cook to colour and then add the tomatoes, chilli beans and ground cumin…here you can add extra jalapenos sliced if you like it really hot. Cook over med heat for 10 minutes or till thickened slightly. Season with S &P.  Set mix aside and grate your cheese ready to assemble. To assemble grease the bottom of your cake tin with a little olive oil and place a tortilla in first then spoon in enough beef mix to cover (about 2 soup ladles), spread some cheese over and repeat the layers till tin is full ending with a tortilla and cheese on top. Bake for 20/30 minutes @ 180c till all heated thru and cheese is melted. You can cool and chill till set and then slice into wedges to reheat  or serve straight from tin – if serving hot you will have to slice and lift each wedge out of tin as it is too soft to take out of tin whole and then slice. Serve with lotsa sour cream and salad.   Yummy and great for hungry teenagers.

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