Mexican Pancake Stack

Mexican Pancake Stack Recipe:

Meat filling:

1. Fry the meat in a large pan, stirring it frequently until it is browned (do not add any fat to the pan unless the meat is exceptionally lean)

2. Add the onion, garlic, and the green pepper and continue to cook while stirring for 5minutes

3. Add the tomato puree, beef stock, mixed dried herbs, cumin, kidney beans and a pinch of chilli powder to the pan

4. Bring the mixture to the bowl and lower the heat

5. Cover the pan and let it simmer gently for 30minutes

Pancakes:

1. Sieve the flour and the salt into a bowl

2. Break the eggs into the flour

3. Add half the milk and beat the mixture until smooth

4. Gradually beat in the remaining milk

5. Make the pancakes using a pan of about 180mm in diameter

6. Lay one pancake in the base of an ovenproof dish about 230mm across and 25mm deep so that the sauce does not run over the edge as it cooks

7. Spread the meat mixture over the pancake and place another pancake on top of the mixture

8. Spread a layer of the meat mixture on top of the second pancake

9. Continue adding layers of the meat mixture separated by the pancakes and finish off with a pancake as the top layer

10. set the dish aside

Cheese sauce:

1. Melt the butter in a large pan

2. Add the flour and cook over a low heat for 1 minute

3. Gradually stir in the milk and bring to the boil while constantly stirring

4. Remove the pan from the heat and stir in the cheese

5. Add salt and pepper to taste

6. Pour the sauce over the pancakes and put it on one side until you are ready to reheat it

7. Cover the stack with kitchen foil

8. Reheat in the preheated oven for 20minutes then remove the foil

9. Return the dish to the oven and bake for another 20minutes or until golden brown

10. Serve with a salad

List of ingredients required:

(serves 6 people)

The oven should be preheated to a temperature of 375F (190C)

For the filling:

1 and 1/2 lb (700g) minced beef
1 large onion, peeled and chopped
2 cloves crushed garlic
1 green pepper, seeded and chopped
2 tablespoons tomato puree
225ml beef stock
1 level teaspoon mixed dried herbs
2 level teaspoons ground cumin
14 oz (400g) tin red kidney beans
1/2 to 1 level teaspoon chilli powder