Beef Tortilla Stack

Serves	6 - 8
Inspiration	Best of of Best - Best of Bridge

Ingredients

1 - 2 Cups left over roast beef or top sirloinsteak (cut into baby finger sized pieces)
2 Tbsp olive oil
1 Large onion (chopped)
2 Cloves garlic (minced or grated)
1/2 Tsp ground coriander
1 Tsp ground cumin
2 Tsp chili powder
1/2 Tsp salt
1 cup sour cream
1/2 - 3/4 jar medium heat salsa
4 8 inch flour tortillas
1 - 2 Cups shredded Habanero mixture cheese (or you could use shredded nacho mixture cheese)


Place the base of a 8 inch spring form pan on top of each tortilla and run a knife around the edge, so that the tortilla will be a perfect fit.

Fry the onion and garlic over medium heat in the oil until soft and translucent, about 5 minutes. Add the coriander, cumin and chili powder and stir fry until fragrant. Add the cut up beef, pepper (if using) and salt and continue to stir fry until the meat is nicely browned.

Turn the heat off and stir in the sour cream.

Scoop one or two dessert spoons of salsa on to the tortilla and then spread it over the top. Only coat one side. Place the tortilla salsa side down on to the bottom of the spring form pan.

Spread one third of the beef, spice, sour cream mixture over the top of the tortilla. Sprinkle with some of the shredded Habanero mixture cheese. Repeat with two more layers of tortilla coated with salsa, then beef and then cheese. End with one more tortilla coated with salsa. Top with about half a cup of salsa. Generously sprinkle on more of the Habanero cheese mixture.

At this point, the dish can be covered in foil and refrigerated until ready to bake.

Preheat the oven to 375 deg F. Bake for 15 minutes covered with the foil. Then remove the foil and bake for another 20 - 25 minutes or until bubbly.

Remove from the oven and let sit for 10 minutes before serving in wedge sized pieces.