Tortilla Stack

1 Tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, chopped
2 garlic cloves, crushed
500 g beef mince
2 Tablespoons tomato paste
420g can Mexican chilli beans
4 x 20 cm flour tortillas
2/3 Cup grated cheddar cheese
Sour cream and guacamole, to serve

Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.

Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.

Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.