Mexican Quesadilla Stacks

This Mexican-inspired dish makes an easy family dinner; add as much protein as you like, and they can be made as low-carb as possible by using Gerry's Low-carb wraps for the tortillas. 



1 tsp Olive Oil

1 Onion, finely chopped

1 Red capsicum, halved, de-seeded, finely chopped

1 Clove garlic, crushed

500 g beef mince

1 400 gm can diced tomatoes

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 35gm pkt taco seasoning (optional)

1 jar taco sauce

1/4 tsp chilli powder

1 x can red kidney beans

9 x Gerry’s low carb wraps (or equivalent) [x 3 per stack]

I x can black beans

1 x can corn kernels

1 cup grated Noble low-fat cheddar

1 cup grated Mozzarella cheese

Salt and pepper to taste


Heat oil in a medium saucepan on medium heat.   Add chopped onion and garlic and cook for 2 minutes. Add mince and cook until the mince is brown, stirring all the time.

Add chopped tomatoes and cover saucepan cook for 3 minutes.

Add Taco seasoning, chilli powder, salt, pepper, tomato paste, Worcestershire sauce, paprika and red capsicum.  Cook for 5 minutes. Add

Drain ½ cup of canned kidney beans and rinse with water and drain.

Add beans and taco sauce to mince and cook for another 2 minutes.

To assemble quesadillas:

  1. Line a spring-form tin (base and sides) with baking paper. Place one wrap in base.

  2. Add a layer of mince, then a handful of black beans and corn.

  3. Top with light layer of combined cheeses and another wrap.

  4. Repeat this twice, finishing with a wrap on top.

Cook quesadillas in oven on 180 degrees for 20 minutes and until top is brown. Remove spring form tin slowly and cut into quarters (preferably with an electric knife!)

Serve with guacamole (avocado) and sour cream.