The dish formerly known as Mexico Pie! This is another of my older recipes which has undergone a bit of a makeover. After the odd tweak it has re-emerged with a brand new name!
Serves 6 Approx 95p per serving
Prep time 20 minutes Cooking time 25 minutes
Brown the mince in a large saucepan, set aside then fry the peppers & onion until soft. Add the garlic halfway through along with the tomato puree & chilli flakes/chilli powder.
Stir in the tomatoes & sweetcorn & place the mince back in the pan. Season then crumble in the stock cube. Stir well & allow to simmer for 10 minutes.
Pre-heat the oven to 190C/170Fan/Gas5.
Take a 24cm cake tin or a baking dish which is about the same size as the tortillas & place one tortilla on the bottom.
Spread about 1/3 of the mince on the tortilla. Drizzle over a tbsp of sour cream & ¼ of the cheese. Repeat this process twice more then use the rest of the cream & cheese on the top.
Bake for about 25 minutes until golden & bubbling on top.
Turn the stack out onto a plate & sprinkle over a little paprika & fresh coriander if you have any.
Serve with more sour cream & salad.