Mexican Tortilla Cake

Mexican Tortilla Cake 

Serves 6 (4PP for whole cake or 0PP if omitting cheese)

2 teaspoons olive oil or Frylight/lurpak cooking mist
1 large onion, finely chopped
2 garlic cloves, crushed
500g extra lean beef mince
1 red pepper, finely chopped
Tin of sweetcorn, drained
2 teaspoons chilli powder (optional)
400g can diced tomatoes or passata 
2 tsp coriander 
1 tsp cumin 
Packet of WW tortillas
80g WW grated cheddar or equivalent (4PP)
1 large tomato, deseeded, finely chopped
1 vegetable oxo cube

Preheat oven to gas mark 4/180°C. Heat oil in a frying pan over medium-high heat. Add garlic and onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.

Add red pepper, sweetcorn, cumin, coriander, oxo cube and chilli powder if using . Cook, stirring, for 3 minutes. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Set aside for 10 minutes to cool.

Place a 6cm-deep, 20cm round springform pan or a loose base tin on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle a little of the cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.

Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.