BBC Food - Recipes - Mexican tortilla bake
Slightly adapted from Mary Berry.
Think Mexican lasagne using ready-made tortillas instead of sheets of pasta.
The ingredients for the mince are:
1 tbsp olive oil,
1 large red onions, chopped,
250g 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,
400g tins chopped tomatoes (I replaced on my Homemade Mixed Vegetable Chutney.),
1 small bunch fresh coriander, chopped and
salt and freshly ground black pepper.
3 tortilla wraps - D20 cm,
125g full-fat mascarpone,
240g mozzarella, grated and
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 (160C) 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.
Lay one tortilla over the bottom of the shallow ovenproof dish.
Spread the mascarpone (see tip) over the tortilla and sprinkle with mozzarella and Cheddar cheeses.
Spread a third of the cooked mince beef mixture over the tortilla and lay one tortilla wrap on top.
Spread a mascarpone (see tip) over the tortilla and sprinkle with a part of the mozzarella and Cheddar cheeses.
Repeat more, so you have 4 layers of the tortilla - last: tortilla wrap on top.
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.
If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish.
If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling.
If uncooked and covered, this dish freezes very well.