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
• 420g can Mexican chilli beans
• 4 x 20cm flour tortillas
• 2/3 cup grated cheddar cheese
• sour cream and guacamole, to serve

Method

1. Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.
2. Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.
3. Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.

Recipe and Image Source: Taste.com.au