1 package tortillas (8 inch / 20.5 cm size)
500 g ground beef, cooked
550 ml red kidney beans, chili flavoured
500 ml salsa
250 ml celery, chopped
750 ml fresh mushrooms, sliced
500 g tex mex or mozarella cheese, shredded
Place one tortilla on bottom of lightly greased 9 inch (23 cm) springform pan.
Layer ground beef, beans, salsa, celery, mushrooms and cheese.
Continue to layer beginning with another tortilla and other ingredients. Cover pan with lightly greased tin foil. Bake in preheated 350 F (180 C) oven about 1/2 hour. Remove foil and continue to bake for an additional 20 minutes. Remove from oven and allow to sit for about 15 minutes before cutting into wedges.
Serves 6