Baked Tortilla Stack

• 1 TBS olive oil;
• 1 onion chopped finely;
• 2 cloves garlic, chopped;
• 2-3 small chillies, chopped;
• 1/2 tsp chilli powder;
• 1 tsp ground cumin;
• 2 tsp dried oregano;
• 750g chicken mince (or whatever meat you prefer);
• 1 tin crushed tomatoes (roma);
• 1/2 cup chicken stock (if different meat used, vary stock used);
• 1/2 cup chopped Chinese parsley (cilantro);
• 5-10 tortillas (pre-warmed in foil in the oven or a plastic bag in the mic);
• 1&1/2 cups grated tasty cheese;
• 1 avocade mashed with about 1 cup sour cream.

1. Heat oil in large frying pan; add onion & chillies and cook till soft. Add garlic, chilli powder, cumin and oregano and cook for 30 minutes.
2. Add mince meat and cook over high heat till browned. Add tomatoes & stock and simmer for 20 minutes or until meat is cooked and liquid has been absorbed. Season & stir through the parsley/cilantro. Remove from heat and set aside.
3. Preheat oven to 180 degrees Celsius (160 for fan-forced oven).
4. Lightly grease the base of a shallow baking dish (wide enough for a tortilla to fit). Place 1 tortilla on top, top with some of the meat mixture, a couple of dollops of sourcream/avocado mix and a handful of grated cheese. Keep repeating layers, making sure to have a tortilla on top, followed by more grated cheese.
5. Bake for 20-30 minutes or until cheese melted and golden.
6. Very nice served with a cajun-spiced fried rice.

olive oil, onion, garlic, chillies, chilli powder, ground cumin, oregano, chicken, tomatoes, chicken, chopped chinese parsley, tortillas, tasty cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/baked-tortilla-stack-1203130 (may not work)