PERi-PERi Chilli Stack
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?
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
100g grated mozzarella cheese
Preheat oven to 180°c fan. Heat a large frying pan, and get that mince browning (in batches).
Add oil, onions and pepper and sizzle away until slightly browned.
Turn the heat down and add tomato paste and cumin.
Stir and cook until the onion has softened, then add tinned tomatoes and simmer. Cover for 45 minutes.
Add PERi-PERi sauce along with kidney beans and chocolate (yep, you heard) and simmer for another 5 minutes.
Layer the mixture between tortillas (think like a lasagne) in an ovenproof dish and sprinkle with the mozzarella. Bake for 30 mins.
Finish with a spoonful of sour cream and guacamole. Enjoy!