Ditch the Akubra for a sombrero and tuck into Mexican tortillas. Bueno!
1 onion, peeled and chopped
2-3 garlic cloves, crushed (or use the tube or jar variety)
500-750g minced beef
1 tbsp chili powder, more or less to taste (or use minced chili)
1-1½ tsp ground cumin (to taste)
1 med can (450g) baked beans
1 med can (410g) chopped or crushed tomatoes, undrained
1 med can (310g) whole kernel corn, drained
1 small can (110g) green chilies, drained and finely chopped
¼ cup barbecue sauce
4 flour soft tortillas (25cm)
1 cup (about 150g) grated tasty or pizza cheese
Preparation time: 15 mins
Cooking time: 30-40 mins (mince); 15 mins (stack)
• Heat a little oil in a large pan and add the onion and garlic. Sauté until the onion is tender.
• Add the mince and a little more oil if needed. Stir over a high heat until the mince is browned, making sure you break it up so there are no lumps.
• Add the chili powder (or minced chili) and cumin, then stir until they are combined well.
• Cook for a few minutes on med/high heat, while stirring to develop the mixture’s flavour.
• Add the beans, tomatoes, corn, chilies and barbecue sauce, then mix well in the pan.
• Bring to a boil, give it a good stir and reduce the heat to a simmer.
• Cook uncovered for 30-40 minutes, or until the liquid is reduced – this is so the tortilla stack will hold its shape when you cut it.
• Coat a deep pan (one that will snugly fit the tortilla) with cooking spray.
• Place one tortilla in the bottom of the pan and spread with ¼ of the mince mixture. Then sprinkle the top of the mince with about cup of grated cheese.
• Repeat layers three times, using all of the tortillas, mince and cheese.
• Cover and cook (on low heat) for around 15 minutes, or until the cheese has melted and tortillas are heated through.
• Cut into wedges and serve.
Make it as spicy as you want, or tone the spice down to make it more appealing for the kids.
You can cook the mince mixture beforehand and then quickly assemble the meal the next day if you want.
If you’ve cooked the mince the day before then you’ll need to heat it up before making the stack, or cook the assembled dish longer until the mince has heated through. If you have to cook it for a longer length of time, watch you don’t burn the bottom of the stack.
If you can’t be bothered layering the stack, then simply turn the meal into wraps and serve the mince mixture with the toppings all rolled up.
It can be served with shredded ice-burg lettuce, sliced or chopped red onion, tomatoes, cucumber, avocado, jalepenos, lime and sour cream.
For more tasty ideas, Check out these recipes.