Ingredients

• 2 tsp olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, crushed
• 500g beef mince
• 1 small red capsicum, finely chopped
• 125g can corn kernels, drained, rinsed
• 2 tsp Mexican chilli powder
• 415g can diced tomatoes
• 1/2 cup torn fresh coriander leaves
• 4 salsa-flavoured tortillas
• 1 1/2 cups grated tasty cheese
• 1 large tomato, deseeded, finely chopped

Directions

1. Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve two tablespoons of onion. Add garlic and remaining onion to pan. Cook, stirring, for three minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for eight minutes or until browned.
2. Add capsicum, corn and chilli powder. Cook, stir, for three minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce head to medium. Simmer, stirring, for five minutes or until mixture is thick. Add half the coriander. Season with salt. Stir to combine. Set aside for ten minutes to cool.
3. Place a 6cm deep 20cm round springform pan on a baking tray. Place one tortilla in the base of pan. Spread 1/3 of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with one tortilla. Sprinkle with remaining cheese.
4. Bake for 15 minutes or until cheese is golden. Set aside for five minutes before removing from pan.
5. Meanwhile, to make the salsa, combine chopped tomato, reserved onion and coriander in a bowl.