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rachelthechef7
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Prep: Dice the onion, grate the carrot and crush or finely slice your garlic. Optional: In a blender combine the diced tomatoes and the kidney beans and blitz until smooth.
In a large fry pan heat the oil over a medium heat.
Sauté the onion and grated carrot until soft, fragrant and a little caramelised.
Add the garlic, paprika, cumin, coriander, and cocoa powder, sauté for one minute.
Add the minced beef to the pan and cook until browned.
Add the beef stock, tomatoes, kidney beans and corn kernels, and simmer for 10 to 15 minutes.
Preheat your oven to 180 degrees Celsius (360 F).
Make a thin layer of the Mexican mince in the bottom of a baking dish.
Begin your layering: Tortillas, Mexican mince, sour cream and cheese.
Continue your layering: Tortillas, Mexican mince, sour cream and cheese.
Continue your layering: Tortillas, Mexican mince, a scattering of any of your favourite colourful taco toppings, black beans, diced capsicum, jalapenos, diced tomatoes and cheese.
Bake for 30 minutes until piping hot and the cheese on top is melted and golden.