Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.
Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.
Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.
Ingredients
Directions
Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.
Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.
Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.
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