Heat 3 tablespoons oil in a frying pan, add the chopped onions, bay leaf and mushrooms, cook for 2 minutes over a medium-high heat. Add the mince and cook for 5 minutes. Add the tomato puree, mix then add the chilli powder, Tabasco and the paprika. Now add the chopped tomatoes, kidney beans and water. Season well with salt and pepper to taste. Allow to reduce on low heat for 20 minutes.
In a deep, round baking dish, place a couple of spoonfuls of the chilli into the bottom of the dish (don't put too much it has to go a long way!). Now put a tortilla on top and spread a tablespoon of the soured cream over the tortilla. Now add another couple of spoonfuls of the chilli and top with another tortilla, then another tablespoon of the soured cream; keep repeating this process until you run out of chilli or space. The final thing at the top should be a tortilla by itself (with no chilli on top). Spread the remaining soured cream over the top (this should be quite a thick layer).
Sprinkle with paprika and bake in the oven on the middle/top shelf for 30 minutes or until bubbling all the way through.
I think this dish tastes best cooked a day before and then re-heated.
Top with grated Cheddar cheese for a delicious addition to this recipe.
Lovely easy meal, reminded me of making lasagne but chilli con carni version :-). Take no notice of appearance of sour cream when you take out of oven as its all yummy. I used two tortilla on the top layer. Please note I actually just bought jar of chilli con carni and used that with my mince as thats already got most ingredients in it. - 05 Feb 2014