Ingredients

• 1 tbsp olive oil
• 2 large onions
• chopped
• 500g/1lb 2oz beef mince
• 1 mild red chilli
• deseeded and finely chopped
• 1 red pepper
• deseeded and diced
• 2 garlic cloves
• crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp tomato purée
• 1–2 tbsp mango chutney
• 2 x 400g tins chopped tomatoes
• 1 small bunch fresh coriander
• chopped
• salt and freshly ground black pepper
• 3 large tortilla wraps
• 250g/9oz full-fat mascarpone
• 100g/3½oz mozzarella
• grated
• 100g/3½oz cheddar

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Pour the oil into a large ovenproof frying pan over a medium heat
• add the onions and fry for 3 minutes. Turn up the heat
• add the mince and fry until brown
• breaking the meat up with a wooden spoon and stirring occasionally.
• Add the chilli
• red pepper
• garlic and spices and fry for 5 minutes
• or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée
• mango chutney
• tinned tomatoes and salt and black pepper. Cover with a lid
• bring to the boil and transfer to the oven to simmer for an hour.
• Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
• Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
• Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.