PERi-PERi Chilli Stack

Prep: 5mins

Cook: 1hr 30mins

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?

DOWNLOAD RECIPE

INGREDIENTS

65ml PERi-PERi sauce (choose your flavour)

500g minced beef

2 tbsps. olive oil

1 red onion, finely sliced

1 red pepper, finely sliced

2 cans of chopped tomatoes (2x 400g)

1 can of kidney beans

1 tbsp. tomato paste

1tsp ground cumin

40g dark chocolate

4 tortillas

100g grated mozzarella cheese

METHOD

Step 1

Preheat oven to 180°c fan. Heat a large frying pan, and get that mince browning (in batches).

Step 2

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

Step 3

Turn the heat down and add tomato paste and cumin.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

PERi-PERi Chilli Stack

INGREDIENTS