Wednesday, 5 November 2014

Mexican Stack

Don't you just love a simple concept? I first tried this at a local cafe a few years ago and quickly added it to our favourites list.
The trick is to find some tortillas that fit perfectly in your spring form tin. You can always make them to fit, but I'm not that good ;-P
I add a little flavour to our basic mince recipe to turn it 'Mexican'. Simply brown some onion, garlic and beef mince. Add a tin of tomato soup, a tin of four bean mic and a tin of corn then simmer until well reduced. I no longer add Mexican chilli powder at this stage, preferring to add it at the table. That way we can make it plain for the girls and spicy for us.
Lightly oil your spring form dish and line with your first tortilla.

Then add some of your Mexican mince mix. . .

. . . and finally some store bought salsa. Again feel free to make your own :-)
Keep layering your 'lasagne' until you reach the top of your tin. We normally get three to four layers in ours.
Generously sprinkle some grated cheese (mozzarella works wonderfully), and bake in a 180 degree oven until golden, about half an hour.
Ta da!
Gently unfold your creation
If you load the base of your spring form tin in upside down (so the hollow is on the bottom) it will make it easier to slide this baby off the tin and onto a chopping board.
Serve with sour cream and a simple salad.

And pack some leftovers for lunch!

Details of my tools & toys can be found on this page.


Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.


  1. Hmm. I need to see if I can make enchiladas this way. Great trick!

    1. I'm sure you could :-) Can't wait to see your creation!


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