Beef & Tomato Tortilla Stack

Serves 4

450g beef mince
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2tsp paprika
400g can chopped tomatoes
1-2tbsp tomato puree
1tbsp Worcestershire or brown sauce
salt and pepper
3tbsp freshly chopped coriander
4 flour tortillas
100g grated Cheddar
salad and sour cream dip, to serve

Preheat the oven to 200, gas mark 6.  Heat a large, shallow, nonstick frying pan until hot and cook the mince, onion and garlic for 5 mins until brown.  Then stir in the paprika, canned tomatoes, tomato puree and Worcestershire or brown sauce.  Season.
Bring to the boil, reduce the heat and simmer for 10-15 mins.  Then sir through the coriander.
Place the tortilla on a large non stick baking tray and evenly spoon over a portion of the mince mixture, along with a handful of cheese.  Continue to stack up the remaining tortillas sandwiched with the mince and cheese.  Top the final tortilla with cheese.
Bake the stack in the oven for 10 mins or until the cheese melts.  Cut into wedges and serve with salad leaves and sour cream dip.