This is an amazing Mexican-inspired dish of seasoned keema, layered with chapati, sour cream into a stack and then baked. Leftovers are great the next day reheated in the microwave!
family really enjoyed it and it was fun to make. A wee it spicy but flavourful. I added grated cheese on the top before baking. - 24 Jan 2013 (Review from Allrecipes UK | Ireland)
This is just BRILIIANT!!! thank you so much ! you've no idea how grateful I am to have found this recipe!! but next time I make it I will use much less water - when I put the meat onto the stack I had to use a ladle with the holes in it and squeezed some of the moisture out, it was just too watery. I stacked them in a deep cake tin, but I put baking paper in the bottom, first a long stip so it hangs over the edges, then a circle on top. The reason I put the long bit in is so I can lift it out of the tin avoiding scratching the tin when cutting :D OH OH AND when I started layering, my BOTTOM layer was a tortilla NOT the meat, again so I could lift it out :D - 25 Nov 2010 (Review from Allrecipes AU | NZ)
Made it more kid friendly. ok, I didn't want it too hot for the kids, so I only used 1/2 tablespoon of MEDIUM chili powder. I had no BAY leaves so it didn't get that either I used SWEET PAPRIKA and only half tablespoon again the diced tomatoes I had in the cupboard were the italian diced tomato, onion and capsicum I had no tobasco sauce - 25 Nov 2010 (Review from Allrecipes AU | NZ)