Mexi vege stack

Updated at: Wed, 16 Aug 2023 23:52:33 GMT

Step 1

Before you begin, preheat your oven to 180 on fan bake setting. 1. First make the salsa. Do this a few hours ahead of cooking if you can, it allows the flavours to develop. Add the lemon juice, red onion, garlic cloves and jalapeño and water to a small blender (a NutriBullet is great if you have one).

Step 2

Before you begin, preheat your oven to 180 on fan bake setting.

Step 3

1. First make the salsa. Do this a few hours ahead of cooking if you can, it allows the flavours to develop. Add the lemon juice, red onion, garlic cloves and jalapeño and water to a small blender (a NutriBullet is great if you have one).

Step 4

2. Pulse to chop, then add the tin of tomatoes. Pulse to combine, but try not to blend too much - you want it chunky. Season to taste. Pop in the fridge.

Step 5

3. Next slice the two onions

Step 6

4. Heat a frying pan over medium heat. Once hot add the oil.

Step 7

5. Add the onions and sauté for 3-5 minutes, until they are translucent.

Step 8

6. Add the mince and let it sizzle. You want to develop the flavour here, so let it char a little and don’t stir too often. Cook for 10-15 minutes.

Step 9

7. Add the tomato paste and about 3 T of your salsa. You want to add enough liquid that this turns into a saucy mixture, but not so much that it will make your tortilla’s soggy.

Step 10

8. Time to assemble. Add a tortilla to a medium baking dish, then a layer of the mince mixture, a few big spoons of the salsa, a layer of spinach and a layer of cheese, topped with another tortilla. Repeat until you have no more mince, your final layer should be the cheese, which will insulate the dish in the oven and prevent it drying out.

Step 11

9. Cover with foil and bake in oven for 25 minutes. After 20 minutes remove the foil and grill the cheese.

Step 12

10. Remove from oven and let stand for 5 minutes before serving. Serve with sour cream, more salsa and some herbs, if you like.

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