Tortilla wrap stack

Tortilla wrap stack
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 500 gr minced beef
  • 2 onions
  • 2 cloves of garlic
  • 1 bell pepper
  • 2 carrots
  • 2 celery stick
  • ½ tspn chilli powder
  • 1 tspn ground cumin
  • 1 tspn oregano
  • 1 tspn ground coriander
  • 1 tspn brown sugar
  • 70 gr tomato puree
  • 250 gr tinned chopped tomatoes
  • 90 gr sweet corn
  • 4 tortilla wraps
  • 4 tbspn sour cream
  • 200 gr grated cheese
  • 15 gr fresh coriander
  • 1 lime
  1. Preheat the oven to 180°C.
  2. Stir fry the mince until brown.
  3. Chop the onion and garlic. Dice the bell peppers, carrot and celery.
  4. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  5. Sweat the onion and garlic off with the minced beef until soft. Add the bell peppers, carrot and celery and cook until soft.
  6. Add the tomato puree and the tinned chopped tomatoes. Allow the sauce to simmer until the vegetables are cooked.
  7. Rinse and drain the sweet corn. Stir into the sauce to warm through.
  8. Spread the tortilla wraps with the sour cream. Place one wrap in the spring form tin. Place a third of the filling on top. Sprinkle with a quarter of the grated cheese. Continue staking and filling and finish with a layer of the cheese.
  9. Bake the tortillas wrap stack in the preheated oven for 15 min until heated through and the cheese has melted.
  10. Chop the fresh coriander.
  11. Serve the tortillas wrap stack with extra sour cream, the fresh coriander and a slice of lime.
Stuff to know
Add the sweet corn at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.
Make sure the sauce is quite thick and not too runny or the tortillas wrap stack will fall apart.
It is possible to make the filling and stack the tortilla wraps ahead of time. It will take longer to cook when it comes straight from the fridge.