PERi-PERi Chilli Stack

What in the world is a PERi-PERi chilli stack, we hear you cry? Think layers of PERi-PERi infused mince stacked between soft tortilla and sprinkled mozzarella. So shall we get started then?

Serves4
Prep Time5 mins
Cook Time1hr 30mins

Ingredients

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  • 65ml PERi -PERi sauce
  • 500g Minced beef (15% fat)
  • 2 tbsps. Olive oil
  • 1 Red onion 175g finely sliced
  • 1 red pepper finely sliced 120g
  • 2 tins of chopped tomatoes (2x 400g)
  • 1 tin of kidney beans
  • 1 tbsp. tomato paste
  • 1tsp ground cumin
  • 40g dark chocolate
  • 4 tortillas
  • 100g Grated mozzarella cheese

Cooking instructions

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  1. 1

    Preheat oven to 180c Fan. Heat a large frying pan and get that mince browning.

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  2. 2

    Add oil, onions and pepper and sizzle away until slightly browned.

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  3. 3

    Turn the heat down and add tomato paste and cumin.

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  4. 4

    Stir and cook until the onion has softened, then add tinned tomatoes and simmer. Cover for 45 minutes.

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  5. 5

    Add Peri-Peri sauce along with kidney beans and chocolate (yes, you heard right) and simmer for another 5 minutes.

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  6. 6

    Layer the mixture between tortillas (think like a lasagne) in an ovenproof dish and sprinkle with the mozzarella. Bake for 30 minutes.

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  7. 7

    Finish with a spoonful of sour cream and guacamole. Enjoy!