½ large onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
250g chicken or beef mince
2/300g jars BB CHILLI CO Salsa Picante Mild or Medium
425g cooked kidney beans
1/300g jar BBCHILLI CO Smoky Red Bean Salsa
salt to taste
2 tablespoons olive oil
1 each red and green capsicum, thinly sliced 
1 red onion, thinly sliced 
1/2 cup sliced black olives
2-3 cups shredded tasty cheese
additional Salsa Picante (optional)
sour cream (optional)

Cooking Instructions

In a non-stick fry pan, sauté onion and garlic in 1 tablespoon olive oil over medium heat for 3 minutes or until beginning to soften. Add mince, gently stirring and breaking up large pieces until cooked. Stir in ½ cup Salsa Picante, remove from pan and set aside. In a processor, blend kidney beans and Smoky Red Bean Salsa until smooth. Add salt to taste. In a clean fry pan, heat remaining 2 tablespoons oil and sauté capsicum and onion over medium-low heat until softened. Stir in sliced black olives and set aside. Lightly oil a 20 cm spring form pan. Place 1 tortilla on the bottom of the pan, pressing flat against the base. Spread with half the bean mixture, 1/3 of the vegetables, ½ cup salsa and ½ cup cheese. Place the second tortilla on top, spread with all the mince and ½ cup cheese. Layer the third tortilla on top, spread with remaining bean mixture, 1/3 vegetables, ½ cup salsa and ½ cup cheese. Top with the fourth tortilla, spread with ½ cup salsa, remaining vegetables and ½ cup cheese. Bake at 180°for 45 minutes. Allow to sit for 5 minutes and cut into wedges. Serve with additional salsa and sour cream, if desired.
8 Servings