Mexican is always one of my go to comfort foods but then again so is Chinese, British - oh who am I kidding most food is my comfort food!! What can I say as you have probably gathered I love food, not just eating but cooking whether its following a recipe and making it up as I go along.
With that being said let me start this again...
Mexican is one of my go to foods when I want to cook something so full of flavour and something that is generally quick and easy. This Chilli Con Carne Tortilla Stack is a recipe that covers both taste and fits perfectly into a midweek wonder.
Layers of the soft flour tortillas and a slightly spicy sauce filled with meat, vegetables and kidney beans make for a different dish rather than taco's or burritos. I use our Homemade Taco Seasoning, which is hotter than the packet mix, which needs to be half the packet amount. You can however, use more and enjoy a spicier version.
This simple yet flavoursome meal will definitely please and will have your family asking you for more.... mine enjoy it that much that I actually make two every time.
Chilli Con Carne Tortilla Bake
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500 grams extra lean beef mince
15 grams homemade taco seasoning or 30 grma packet taco mix
2 x 410 gram can diced tomatoes
420 gram can red kidney beans, drained
1 cup water
1 green capsicum, diced
1 red capsicum, diced
½ cup frozen corn kernels
Freshly ground black pepper
8 extra light flour tortillas/burritos
200 gram jar mild taco sauce or salsa
1 cup grated reduced fat tasty cheese
Preheat oven to 200 degrees Celsius.
Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft.
Add mince and taco seasoning. Cook, stirring, for 5 minutes, or until browned.
Add tomatoes, beans, water, capsicum and corn. Cook, stirring occasionally, for 15 to 20 minutes, or until capsicums are soft. Season to taste with salt and pepper.
Line a 22cm deep spring form pan with baking paper and spray with cooking spray. Place one tortilla at the base of the spring form pan. Place two ladleful's of the beef mixture in pan. Top with another tortilla. Continue until the top layer is the last tortilla.
Top stack with taco sauce or salsa and sprinkle with cheese.
Cook in oven for 20 minutes or until heated through and cheese is melted and golden. Cool in pan for 10 minutes. Place on serving dish and remove spring form pan sides.
Serve with mixed salad leaves, sour cream and extra salsa if desired.
(Click here to get a printable copy of this recipe)