Chilli con carne and tortilla stack

    Chilli con carne and tortilla stack

    66saves
    1hr15min


    10 people made this

    About this recipe: This is an amazing Mexican-inspired dish of chilli con carne with soured cream and soft flour tortillas baked in the oven. Leftovers are great the next day reheated in the microwave!

    Ingredients
    Serves: 4 

    • 500g beef mince
    • 1 medium onion, chopped
    • 6 medium mushrooms, chopped
    • 1 to 1 1/2 (400g) tins chopped tomatoes
    • 1 tablespoon tomato puree
    • 1 (400g) tin red kidney beans
    • 2 tablespoons chilli powder
    • 1 bay leaf
    • 1 teaspoon Tabasco sauce
    • 1 tablespoon paprika
    • 1 pack of flour tortillas
    • 1 large pot of soured cream
    • 200ml water
    • 3 tablespoons olive oil
    • salt and pepper to taste

    Method
    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Pre heat oven to 180 C / gas mark 4.
    2. 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.
    3. 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).
    4. Sprinkle with paprika and bake in the oven on the middle/top shelf for 30 minutes or until bubbling all the way through.

    Cook's note

    I think this dish tastes best cooked a day before and then re-heated.

    Note

    Top with grated Cheddar cheese for a delicious addition to this recipe.

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    Reviews (4)

    TinaPowsey
    3

    family really enjoyed it and it was fun to make. A wee it spicy but flavourful. I added grated cheese on the top before baking. - 24 Jan 2013

    KerryAnnSmith
    0

    Full of flavour and easy to make. Next time I do it I am not going to use as much chilli or tabasco sauce as it was a tad bit warm. Overall yummy. - 14 Feb 2014

    0

    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

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