Mexican Tortilla Bake

Ingredients for  6  Servings

• For the Mince
  

• 1 tbsp

  Olive oil
• 2

  Large onions, chopped
• 500g

  Beef mince
• 1

  Mild red chilli, deseeded and finely chopped
• 1

  Red pepper, deseeded and diced
• 2

  Garlic cloves, crushed
• 1 tbsp

  Ground cumin
• 1 tbsp

  Ground coriander
• 2 tbsp

  Tomato purée
• 1-2 tbsp

  Mango chutney
• 2x400g

  Tins of chopped tomatoes
• 1

  Small bunch fresh coriander, chopped
• -

  Salt and freshly ground black pepper
• To Assemble

• 3

  Large flour tortilla wraps
• 250g

  Full-fat mascarpone
• 100g

  Mozzarella, grated
• 100g

  Cheddar

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
2. Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
3. Remove from the oven and stir in half the coriander. Increase the oven temperature to 200°C/Fan 180°C/Gas 6.