Tex Mex Chilli Stack with Black Garlic infused Balsamic Vinegar

Tex Mex Chilli Beef Stack  - one of the easiest, most delicious recipes ever!

Ingredients

• 500g minced beef
• 1 large onion, peeled and finely chopped
• 1 red pepper, cored and diced
• ½ tsp chilli powder or chilli flakes
• ½ tsp cumin
• ½ tsp smoked paprika
• 400g chopped tomatoes
• 25ml Black Garlic Infused Balsamic Vinegar
• 100ml water
• 4 large flour tortillas
• Grated cheddar

Method

1. Heat a suitable sized saucepan. When the saucepan is hot, put in the beef, stir to break up and brown all over. Add in the spices and the Black Garlic Infused Balsamic Vinegar.
2. Add the prepared vegetables, followed by the chopped tomatoes and water, bring to the boil; then reduce to simmer for 30 minutes, stirring occasionally. Remove from the heat.

Sauce for the Topping

Ingredients

• 400ml passata
• ½ tsp chilli powder/flakes
• ½ tsp paprika
• 10ml Black Garlic Infused Balsamic Vinegar

Method

1. Mix the spices with the passata.

Assembly

1. Place a tortilla in an ovenproof baking dish.
2. Spoon a third of the mince mixture onto the tortilla and spread evenly.
3. Repeat with the remaining tortillas and the mince.
4. Spoon over the topping sauce and sprinkle on the cheese.
5. Place into an oven that has been preheated to 170°C/150°C/Gas Mark 3.
6. Bake until the cheese has melted and the filling is piping hot.