How to make it

  • Preperation:
  • Heat up the olive oil in a large frying pan. Add onions when hot enough and soften them. Add the mince and brown thoroughly. Then add the tomatoes, about ½ jar each of the red and green Jalapeño chillies. Make sure you pour in some of the juice for extra flavouring. Add the coriander, olives, chilli powder, vinegar etc,(not any of the yoghurt, cheese, milk – this needs to be mixed separately as below)) and stir in the ingredients thoroughly. Then add the cumin, this is where the magic happens. You will immediately smell the difference – if you don’t add cumin you basically have a big pan of mince and chilli!
  • Let this simmer for about 15 minutes.
  • In the meantime – in a large mixing bowl, add the mayonnaise, Greek Yoghurt, Mascarpone Cheese/Sour Cream and the milk. Stir thoroughly using a whisk or wooden spoon.
  • You will now need a large pottery baking tray
  • Put a layer of the Tortillas on the bottom. I normally put the first one in and then tear one up to fill up the gaps. Then you need to add about 1/3rd of the mince mixture and smooth it so it is level. Then pour some of the white yoghurt mixture over the mince. Just enough to cover the mince will be fine. Then sprinkle some of the grated cheese to cover. Repeat until you get to the last layer. The top layer is just tortilla with the white mixture to cover and the grated cheese to completely cover the white yoghurt mixture. Then decorate the top with some of the red and green Jalapeño chillies and some of the olives sliced in half.
  • Put it into an oven preheated to 150˚C and bake for about 30 minutes. The top should be a nice golden colour but not burnt.

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  • veg 12 years ago
    My family would love this. It has a lot of ingredients...
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