• 2 tablespoons oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chilli powder
  • 500 grams mince
  • 1 can chopped tomatoes
  • 200 milliliters beef stock
  • 1 can kidney beans, drained and rinsed
  • 300 grams mascarpone
  • 3 flour tortilla wraps
  • 250 grams grated mozzarella
  • Coriander sprigs for serving


  1. To make the chill put a large pan onto a medium heat. Add the oil and then the onion and pepper. Leave to cook for 5 minutes until softened then add the garlic and all the spices. Then add the mince, breaking it up and letting it brown and cook evenly. Add the tomatoes, the beef stock and kidney beans and leave to simmer for 10 minutes. Set aside.
  2. To assemble use a round dish (ideally the same size as the tortillas) and layer chilli, tortilla, mascarpone, mozzarella three times until all the ingredients are used up.
  3. Bake for 25 minutes at 180C. Serve with sprigs of coriander.