MAGGIc Mexican Stack with Herb Slaw INGREDIENTS FOR MEXICAN STACK

500g lean beef mince (or chicken, Quorn or pork mince if preferred) 1T light vegetable oil 1 onion, finely diced 2 cloves of garlic, crushed 1 can chopped tomatoes 1 can mild ‘chilli beans’ (or similar e.g red kidney beans) 1 cup of baby spinach 1/2 capsicum, finely diced 1 zucchini, grated 1/2 cup corn kernels Handful of chopped fresh coriander 1 PACKET MAGGI MEXICAN NACHOS SEASONING 1 MAGGI BEEF STOCK MELT

1 packet of spinach tortilla wraps

1 PACKET MAGGI CHEESE FINISHING SAUCE 1 cup of trim milk 1/4 C grated cheese e.g. edam

Method

1. Wash and dry hands, put apron on, tie hair back if necessary. 2. Pre-heat oven to 180C fan bake. 3. Gently heat oil in a large frypan then add onion, cook for one minute on medium heat then add garlic and

beef mince. 4. Cook till the beef mince turns brown, then add tomatoes, vegetables, chilli beans, coriander, MAGGI

MEXICAN NACHOS SEASONING, and MAGGI STOCK MELT. 5. Simmer for 10 minutes. 6. Whilst mince is simmering, make up the MAGGI CHEESE FINISHING SAUCE according to the packet

instructions. 7. Split the mince mixture into 5 portions, now begin to layer the mince and tortillas in a large dish (you

could cut to size and crisp up the off cuts in the oven as tortilla chips!) Start with mince then tortillas until all the tortillas and mixture has been used. A tortilla should be on top.

8. Finish with the MAGGI CHEESE FINISHING SAUCE and sprinkle with a little grated cheese.

9. Bake in oven at 180C for 15 minutes or until golden (grill if necessary).

10. Make up the Herb Slaw by mixing all the ingredients together in a large mixing bowl.

11. Set the table and serve with glasses of water.

HERB SLAW 1 cup each, of white cabbage, red cabbage, and carrot, all grated or chopped finely 1 cup of chopped herbs e.g. coriander, chives, oregano 1 t lime zest (optional) 2 T sour cream salt and pepper to taste