Mexican Stack

Ingredients:

• 400 -500 g beef mince
• 1small onion, chopped
• 1 clove garlic (minced)
• 1 420g can peeled chopped tomatoes
• 1 420g can Red Kidney Beans
•  2 tablespoon Cumin powder
• 1 teaspoon Chilli powder
• 1 tablespoon Paprika
• 6 flour tortillas
• 150 g grated cheese
  

Method: 

1. Preheat oven to 180 degrees C
2. In a large pan over medium heat, brown the beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Stir in the cumin, chilli, paprika, tomatoes and the red kidney beans. Stir mixture thoroughly, reduce the heat to low, and simmer for 15 to 20 minutes.   (for spicer dish add more chilli)
3. Line a circular casserole dish or cake tin with foil. Grease lightly and place one tortilla on the botton, cover with a layer of the meat mix and a sprinkle with grated cheese then repeat tortilla, meat, cheese pattern until all the meat is used, topping off with the last tortilla and covering wth the remaining cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Serve with Rice, Guacamole and/or corn chips.