Pastel del tortilla
This is a Mexican dish that s quite similar to an Italian favourite that we are all familiar with, namely Lasagne. However, instead of using sheets of pasta, it uses soft flour tortillas, which cuts down cooking time, and is a tasty change when you fancy something a bit different.
Tortillas are the flat bread that have been the staple of the Mexican diet since the ancient Aztec and Mayan civilisations and can be used to make burritos, enchiladas, or just a tasty wrap instead of a sandwich.
This recipe layers the tortillas with economical beef mince, made tasty with Mexican spice. Spice it up with jalapenos if you like your food hot, or keep if cool but spicy with a mild salsa, and a dollop of sour cream – which always sets off a Mexican dish.
You can always adjust Mexican food to be suitable for vegetarians. Instead of the meat use beans, peppers and butternut squash.
Ingredients
1 x packet Spice Mix for Chilli
6 x Soft Tortilla Wraps
1 x jar Chunky Mild Salsa
500g lean minced beef
150g mozzarella cheese, grated
1 x can chopped tomatoes
1 x can red kidney beans, drained and rinsed
1 x onion, chopped
1 x green pepper, deseeded and chopped
optional – chopped jalapenos to taste
Instructions
1. Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Put the chopped onion, minced beef and de-seeded and chopped pepper in a large saucepan and dry fry until the mince has browned. Add the Spice Mix for Chilli and then the can of tomatoes. This is the time to add the optional jalapenos if you like your food hot and spicy!
2. Let everything simmer, uncovered for 15 minutes stirring occasionally, until reduced and thickened. Then add the drained and rinsed kidney beans.
3. Put the soft tortilla wraps in a large ovenproof dish, so that they cover the bottom of the dish. Add a third of the meat mixture over the top, then add some of the cheese. Top with 2 more Soft Tortilla Wraps, a third more of the mince mixture and cheese. Finish with the remaining tortillas and mince. Spoon the chunky mild salsa over the top , then sprinkle on the remaining cheese.
4. Cook in a pre heated oven 15 minutes until the cheese is golden and bubbling.
5. Serve piping hot straight from the oven with a crisp green salad on the side.
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