Tortilla Stack

The dish formerly known as Mexico Pie! This is another of my older recipes which has undergone a bit of a makeover. After the odd tweak it has re-emerged with a brand new name!


Serves 6    Approx 95p per serving

Prep time 20 minutes     Cooking time 25 minutes


  • 250g beef mince
  • 1 onion, chopped
  • 1 red pepper, finely chopped
  • 1-2 cloves garlic, crushed
  • 1 small tin sweetcorn
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • a pinch of dried chilli flakes or 1 tsp chilli powder
  • 1 beef stock cube
  • 4 tortillas
  • 1 small pot sour cream
  • 100g grated cheddar

Brown the mince in a large saucepan, set aside then fry the peppers & onion until soft. Add the garlic halfway through along with the tomato puree & chilli flakes/chilli powder.

Stir in the tomatoes & sweetcorn & place the mince back in the pan. Season then crumble in the stock cube. Stir well & allow to simmer for 10 minutes.


Pre-heat the oven to 190C/170Fan/Gas5.

Take a 24cm cake tin or a baking dish which is about the same size as the tortillas & place one tortilla on the bottom.

Spread about 1/3 of the mince on the tortilla. Drizzle over a tbsp of sour cream & ¼ of the cheese. Repeat this process twice more then use the rest of the cream & cheese on the top.

Bake for about 25 minutes until golden & bubbling on top.

Turn the stack out onto a plate & sprinkle over a little paprika & fresh coriander if you have any.

Serve with more sour cream & salad.

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