Mary Berry has shared a plethora of recipes throughout her career, including this Mexican tortilla bake.
The recipe notes said: “This all-in-one dish is so quick to make. Think Mexican lasagne using ready-made tortillas instead of sheets of pasta.”
Mary said this tortilla bake is “utterly delicious and very moreish”, and it’s perfect for the whole family.
It takes less than 35 minutes to cook, and to perfect the recipe, you’ll need a 1.5-litre round, shallow ovenproof dish.
The bake also freezes incredibly well if uncooked and covered and can be made up to six hours before eating.
Ingredients:
For the mince:
One tablespoon of olive oil
Two large onions, chopped
500g beef mince
One mild red chilli deseeded and finely chopped
One red pepper, deseeded and diced
Two garlic cloves, crushed
One tablespoon of ground cumin
One tablespoon of ground coriander
Two tablespoons of tomato puree
One to two tablespoons of mango chutney
Two 400g tins of chopped tomatoes
One small bunch of fresh coriander, chopped
Salt and freshly ground black pepper
To assemble:
Three large flour tortilla wraps
250g full-fat mascarpone
100g mozzarella, grated
100g cheddar
Method:
Start by preheating the oven to 160C or 140C Fan before pouring the oil into a large frying pan and adding the onions for three minutes.
Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon.
Add the chilli, red pepper, garlic and spices and fry for five minutes, or until all the moisture has evaporated and the mixture is quite dry.
Stir in the tomato puree, mango chutney, tinned tomatoes, salt, and pepper. Cover with a lid, bring to a boil, and transfer to the oven to simmer for one hour.
Remove from the oven and stir in half the coriander, increasing the oven temperature to 200C or 180C Fan.
Spread a third of the cooked minced beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top.
Spread a third of the mascarpone over the tortilla and sprinkle with a third of each of the mozzarella and cheddar cheese, repeating twice more so you have three layers.
Bake in the oven for around 25 minutes until brown and bubbling, setting aside for five minutes before garnishing with the remaining coriander.
If you find the mascarpone is too firm, it may be easier to spread it onto each tortilla first before adding to the dish.
