Mexican tortilla bake

• Meat

  • 500 g Beef mince

• Produce

  • 1 Chilli, mild red
  • 1 tbsp Coriander, ground
  • 1 small bunch Coriander, fresh
  • 2 Garlic cloves
  • 2 Onions, large

• Canned Goods

  • 2 tbsp Tomato puree

• Condiments

  • 1 tbsp Mango chutney

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 3 Tortilla wraps, large

• Dairy

  • 100 g Cheddar
  • 250 g Mascarpone, full fat
  • 100 g Mozzarella, grated

• Other

  • 2 X 400g tins chopped tomatoes

Found on bbc.co.uk

Description

Ingredients

• 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
• 3 large tortilla wraps
• 250g/9oz full-fat mascarpone
• 100g/3½oz mozzarella, grated
• 100g/3½oz cheddar

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• 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.
• 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.
• Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
• 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.
• 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.