Ingredients
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.
Preparation
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. 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. Preheat oven to 180 degrees Celsius (160 for fan-forced oven). 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. Bake for 20-30 minutes or until cheese melted and golden. Very nice served with a cajun-spiced fried rice.
