HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTriple Tier Chorizo And Three Cheese Taco Stack
Triple Tier Chorizo and Three Cheese Taco Stack

Triple Tier Chorizo and Three Cheese Taco Stack

with Avocado and Tomato Salsa, and Zesty Soured Cream

Street Food
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Allergens:MilkCereals containing GlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Spring Onion

125 grams

Baby Plum Tomatoes

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


150 tin(s)


1 pack(s)

Red Kidney Beans

120 grams


1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Beef Stock Powder

150 grams

Sour Cream


30 grams

Mature Cheddar Cheese


100 grams

Feta Cheese


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5862 kJ
Energy (kcal)1401 kcal
Fat82.0 g
of which saturates36.9 g
Carbohydrate10.6 g
of which sugars25.3 g
Protein57.6 g
Salt9.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Baking Tray
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the spring onion and thinly slice. Halve the tomatoes. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks.


Drain the sweetcorn in a colander and pop in a small bowl. Drain and rinse the kidney beans in a colander, pop half in another bowl and mash with a fork until nicely broken up. Put the spring onion, avocado, tomatoes and half the sweetcorn in a large bowl. Squeeze in half the lime juice and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together, set aside.


Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chorizo and stir fry until starting to brown, 2-3 mins. Stir in the garlic and Mexican spice, fry until fragrant, 1 minute. Add the chopped tomatoes, kidney beans (whole and crushed), beef stock powder and remaining sweetcorn. Season with salt, pepper and a pinch of sugar (if you have some), stir together and bring to the boil. Reduce the heat to medium, simmer until thick, 10-12 mins.


While the mixture cooks, pop the sour cream in a small bowl and add the lime zest. Season with salt and pepper and mix together. Set aside. Grate the cheddar and break up the feta into small chunks. Lay 1 taco per person on a large baking tray lined with baking paper. Once the tomato mixture is nicely thickened, remove from the heat.


Add a table spoon of the chorizo mixture onto each taco on the baking tray and spread out with the back of the spoon. Sprinkle over the cheddar and then cover with another taco. Repeat with another tbsp of chorizo mixture and the hard Italian cheese then top each stack with a third taco. Cover with the remaining chorizo mixture and spread over a spoonful of sour cream. Finish with the feta on top.


Bake in your oven until the feta is browned and the edges of the tacos golden, 8-10 mins. Once cooked, carefully place the stacks onto plates using a spatula. Serve with the salsa spooned on top and a dollop of remaining sour cream. Enjoy!