Cheesy Beef Tortilla Stack

Heat 1/2 the olive oil in a medium frying pan over a high heat. Add the beef mince and cook for 3 minutes without stirring – this allows it to brown completely. Break up with a wooden spoon, turning over as you go and cook for a further 3 minutes, until browned through. Add the Baharat spice blend and cook, stirring, for 1 minute. Add the diced tomatoes, water and crumble in the beef stock cube. Season with salt and pepper. Reduce the heat to low and simmer for 5 minutes, or until thickened and fragrant.

Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the brown onion, carrot, zucchini and 1/2 the parsley and cook for 5 minutes, or until so ened. Add the veggies to the beef mince and stir to combine.

Add about 1/2 cup of the beef mixture to a small baking dish or cake tin (big enough to fit a tortilla). If you don’t have a round dish, cut the mini flour tortillas to fit the shape of your dish. Top with a mini flour tortilla and repeat with the remaining beef mixture and tortillas, finishing on a beef layer.

Sprinkle over the grated mozzarella cheese and remaining parsley. Transfer to the oven and bake for 10 minutes, or until golden.