°400g minced beef
°8 wheat or corn tortillas (it's better!)
°1 jar of tomato passata
°1 onion
°1 red pepper
°2 carrots
°2 large button mushrooms
°1 can of canned red kidney beans
°olive oil
°1 tablespoon of taco spices,
°heavy cream (light, it works very well)
°grated cheese (Cheddar ideally, you still have to find some!)

 Heat a tablespoon of olive oil in a casserole. Add the finely chopped onion, carrots, pepper and mushrooms.
 When the vegetables are tender, add the minced meat. Brown for a few minutes, season with salt and pepper and add the taco spices.
 Leave to simmer for 15 - 20 minutes, until the sauce has reduced, and add the kidney beans, previously rinsed. Continue cooking for 5 minutes, and adjust the seasoning if necessary.
 Preheat the oven to 200°C.
 Place a tortilla in the bottom of the gratin dish, and spread a ladle of meat sauce on top.
 Cover with a tortilla and repeat the operation until all the ingredients are used up, as for lasagna. Finish with a tortilla. Cover with fresh cream and sprinkle with grated cheese.
 Bake for about ten minutes, until the cheese browns.
For a complete dinner, serve with rice and a green salad.

Enjoy !