Mexican tortilla bake
Method
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Preheat the oven to 160C/140C Fan/Gas 3.
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Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
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Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
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Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
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Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
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Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
Ingredients
For the mince
- 1 tbsp olive oil
- 2 large onions, chopped
- 500g/1lb 2oz beef mince
- 1 mild red chilli, deseeded and finely chopped
- 1 red pepper, deseeded and diced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp tomato purée
- 1–2 tbsp mango chutney
- 2 x 400g tins chopped tomatoes
- 1 small bunch fresh coriander, chopped
- salt and freshly ground black pepper
To assemble
- 3 large tortilla wraps
- 250g/9oz full-fat mascarpone
- 100g/3½oz mozzarella, grated
- 100g/3½oz cheddar
Shopping List
Mexican tortilla bake
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Tins, packets and jars
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Dairy, eggs and chilled
Meat, fish and poultry
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