Quesadilla Cake
Adapted from Taste.com.au
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800g lean, good quality beef mince
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2x 420g/ 2 x 15 ozs tins of red kidney beans, drained
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1 onion, diced
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140g/5ozs tin of tomato paste
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1 teaspoon ground cumin
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1/4 teaspoon ground oregano
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A few drops of Tabasco (optional)
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1 teaspoon cayenne pepper
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1/2 cup bottled salsa
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salt and pepper
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3 flour tortillas
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2 ripe avocadoes
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2 tablespoons sweet chilli sauce
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A squirt of lime juice
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2 tablespoons light sour cream (it's like drinking Diet Coke with your meal ok?)
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2 cups baby spinach leaves
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2 cups grated cheese
Round spring form tin 21cms in diameter to fit flour tortilla.
Step 1 - Make seasoned beef mince by frying the diced onion in 1 tablespoon of oil in a large frying pan until onion is softened and translucent. Add beef mince crumbling it with your hands and then cook until browned all over (about 10 minutes). Add cumin, Tabasco sauce and tomato paste and cook for a further 5 minutes. Season with salt and pepper and leave to cool slightly.
Step 2 - Preheat oven to 210C/410F. Take a spring form pan that fits the size of your flour tortilla. Line with parchment and place a flour tortilla on the bottom. Place a handful of the baby spinach leaves on the bottom and then sprinkled with cheese. Dividing the mince into two, place a half of the mince mixture. Repeat with another step of baby spinach and cheese and the remaining mince. Top third and final tortilla with cheese (not too much though or it will be hard to slice it) and bake in oven for 20 minutes until the cheese is golden and melted. Cool for 15 minutes.
Step 3 - While it is cooling, make the quick guacamole by mashing the avocadoes, sweet chilli sauce and lime juice. Place avocado pip in centre of guacamole and cover with cling film directly on top of the surface of the guacamole. When quesadilla cake has rest, place some baby spinach leaves on top and serve with sour cream and guacamole. Serve in wedges like a cake!