Mexican Tortilla Stack
Ingredients (serves 4)
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 1 red capsicum, chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 2 tablespoons tomato paste (or more to taste)
- 400g can of Ardmona Rich and Thick chopped tomatoes with tomato paste and roasted capsicum. (This is the most important part. The flavour is great)
- 420g can Mexican chili beans
- Paprika to taste
- Chili to taste
- 4 x 20cm flour tortillas
- 2/3 cup grated cheese (Mozzarella works great, or tasty as long as you cook it long enough to get a golden crust)
- sour cream and guacamole, to serve
Grease a 6cm-deep, 20cm (base) springform pan. Preheat oven to 200 degrees C.
Brown off onion, capsicum, garlic and chili in oil. Add mince and brown.
Add tomato paste, canned tomatoes, chilli beans, and paprika. I sometimes also add coriander.
Let this cook together for a few minutes to get the flavours mixing.
At this time wrap the tortillas in foil and put them in the oven on the middle shelf for a few minutes. Not too long, just long enough to get a slight crisp on the edges.
To make the stack, place one tortilla in the bottom of the springform pan, layer with some mixture, place another tortilla on top, and repeat adding another 3 layers. The final tortilla goes on top and is covered with cheese.
Into the oven for 25-30 minutes to cook.
Make sure the top has browned nicely. Remove pan and be careful to let it rest just a few minutes before cutting, this will help it hold its shape. Cut into wedges and serve with guacamole and sour cream.