Tips: This dish is not unlike lasagne, except that the spicy meat is mixed with rice and is layered between Mexican tortillas with a hot salsa sauce.

Yield:4

1. Make the salsa picante. Place the tomatoes, garlic, onion and chillies in a blender or food processor and process until smooth. Pour into a pan, add the spices and oregano, and season with salt. Bring to the boil, stirring occasionally.
   
   
2. Boil for 1-2 minutes, then lower the heat, cover and simmer for 15 minutes. The sauce should be thick, but of a pouring consistency. If it is too thick, dilute it with a little water. Preheat the oven to 350`F.
   
   
3. Make the cheese sauce. melt the butter in a pan and stir in the flour. Cook for 1 minute. Add the milk, stirring all the time until the sauce boils and thickens. Stir in all but 2tbsp of the cheese and season. Set aside.
   
   
4. Put the onion, garlic and chilli in a large bowl. Mix in the meat. Heat the oil in a pan and fry the meat until it has browned. Stir in the rice and stock to moisten. Season to taste.
   
   
5. Pour about one-quarter of the cheese sauce into the base of a round ovenproof dish. Add a tortilla and then spread over half the salsa followed by half the meat mixture. Repeat these layers, then add half the remaining cheese sauce and the final tortilla.
   
   
6. Pour over the remaining cheese sauce and sprinkle the reserved cheese. Bake in the oven for 15-20 minutes until golden on top.