Mexican tortilla bake

1. 1

   Preheat the oven to 160C/140C Fan/Gas 3.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.