Prep: 5mins Cook: 1hr 30mins
Serves : 4
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?
1
Preheat oven to 180c Fan. Heat a large frying pan and get that mince browning.
2
Add oil, onions and pepper and sizzle away until slightly browned.
3
Turn the heat down and add tomato paste and cumin.
4
Stir and cook until the onion has softened, then add tinned tomatoes and simmer. Cover for 45 minutes.
5
Add Peri-Peri sauce along with kidney beans and chocolate (yes, you heard right) and simmer for another 5 minutes.
6
Layer the mixture between tortillas (think like a lasagne) in an ovenproof dish and sprinkle with the mozzarella. Bake for 30 minutes.
7
Finish with a spoonful of sour cream and guacamole. Enjoy!
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