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Tortilla Stack

Ingredients

2 tbsp oil
1kg beef mince
2 tbsp Supreme Garlic Paste
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 medium onion, finely chopped
3 tbsp Supreme Paprika Powder
1 tsp Supreme Chilli Powder
1 tsp Supreme Chilli Flakes
1 tbsp Supreme Onion Powder
1 tsp Supreme Cumin Powder
1 tsp dried oregano
2 Supreme Plum Tomato Tins, pureed
2 tsp sugar
Salt to taste
8 9-10inch tortilla wraps
2 cups grated cheese

White Sauce:
50g butter
50g flour
1lt milk
Salt to taste
½ tsp Supreme Coarse Black Pepper

Method

Heat oil over medium-high heat. Add beef mince, garlic paste, supreme coarse black pepper and salt to taste. Mix together and break the mince. Cook until all moisture has evaporated and the mince starts to brown a little. Add chopped onions and cook for 5 minutes. Add chilli powder, chilli flakes, onion powder, cumin powder and dried oregano. Stir well and cook for a few minutes then stir in pureed tomato, sugar and salt (if needed). Cover and place on a medium burner on low. Simmer for 30 minutes, until the sauce has thickened and slightly reduced. In the meantime make the white sauce: melt butter in a saucepan over medium heat. Add flour and stir constantly and cook for 2-3 minutes. Stirring continuously (to prevent lumps) whisk in a little of the milk at a time, until you have a smooth, thick sauce. Remove from the heat, stir in salt and coarse black pepper. Preheat the oven to 180°c. Layer the stack in a 10 spring-form tin or on a baking tray. Lay a tortilla wrap on the bottom. Spread a generous layer of white sauce. Now add a generous layer of meat sauce. Repeat the layers in the same order until all the ingredients (tortillas, meat sauce and white sauce) are used up. When you reach the last layer skip the meat sauce for grated cheese. (So tortilla, white sauce then grated cheese). Bake in a preheated oven for 30 minutes until golden. Remove from the oven and rest for 5 minutes before serving.
Serve with sour cream and salad.

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