I am a big fan of Mary Berry’s cookery programmes, it really is such therapeutic viewing and I have been working back through my series linked archive of Mary Berry’s Foolproof Cooking recipes recently with glee.
This is a recipe I recently saw her cook and so decided to recreate for a girls dinner party, it really was completely delicious and I would definitely cook it again. It also would adapt very well to a veggie version simply by replacing the beef mince with veggie mince.
It reheated well from the fridge, I’m not sure how it would do in the freezer with the tortillas but worth a go.
You can find all the delicious recipes featured on this series in this BBC book which is firmly on my wish list – birthday at the end of September – hoping to get it from somebody lovely 😉
In the mean time here is the recipe (I have adapted a couple of the ingredients to what I had in) and below my photos I took whilst cooking it 🙂 Hope you enjoy and give it a go too….
- 1 tbsp olive oil
- 2 large onions, chopped
- 500g/1lb 2oz beef mince (or veggie mince if you want to make it vegetarian)
- A good shake of Tabasco Sauce
- 1-2 bell peppers, 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
- To assemble
- 3 large tortilla wraps
- 250g/9oz full-fat mascarpone
- 100g/3½oz mozzarella, grated
- 100g/3½oz cheddar
- 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 tabasco, bell peppers, 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.
- If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish.
- If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling.
- If uncooked and covered, this dish freezes very well.
- One thing which I did think I would add if I were to cook this again, as I think it would be very complimentary would be a small can of sweetcorn.
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