Tortilla cake with nachochips

Preheat the oven to 200 ° C. Heat half the oil in a wok or frying pan and stir fry the carrot, broccoli, paprika and garlic.

Spoon the corn and 1 tablespoon of Mexican herbs through it.

Fry the minced meat with the rest of the Mexican herbs, salt and freshly ground pepper in the rest of the oil.

Add the sifted tomatoes and stir into a thick meat sauce.

Place the tortilla wraps, sprinkled with a little water, in the warm oven for a while to make them smoother. Place a tortilla on the bottom of the spring form. Divide a layer of the vegetable mixture. Put a second tortilla on it, thinly covered with crème fraîche. Divide a layer of mince sauce over it and sprinkle grated cheese over it.

Repeat these layers and finish with grated cheese. Put the cake in the middle of the oven for 20 minutes.

Place the tortilla chips in the oven dish. Divide the taco sauce over it. Sprinkle the rest of the cheese over it and place it in the oven for the last 10 minutes until the cheese has melted.

Cut the tortilla pie into points and serve the nachos.