Though, to be enjoyed as a side dish, I love to serve it as a cocktail snack with any herbed sour cream dip. The guests can very comfortably pick one wedge slice from the stack while sipping on some real nice wine or a fruity cocktail!
Preheat oven to 175 degrees C and grease a small baking dish with ¼ teaspoon of olive oil. In a pan add the minced meat and sauté it on low flame for 2 to 3 minutes.
Stir in the chopped onion, garlic and sauté the vegetable with meat for another 2 minutes. Add the olives, green chili tomatoes, spring onion and cook the mixture on medium flame until the vegetables soften a little. Stir in the taco sauce, 2 tablespoons water, and cook the mixture on simmer for another 5 to 6 minutes.
Stir in chopped coriander leaves and turn off the heat. Separate 2 heaped tablespoons of grated cheese in to a separate container. Spread half a ladle full of the meat mixture to the baking dish and place one tortilla over it. Spread a ladle full of meat mixture over the tortilla and sprinkle about 1 tablespoon of the grated cheese evenly over it. Now place another tortilla over the cheese layer followed by another layer of meat mixture and cheese.
Repeat the process until you get tortilla on the top layer. Cover the tortilla with the separated 2 tablespoons of grated cheese evenly all over.
Transfer the baking dish in to the oven and bake for about 15 to 20 minutes or until the cheese turns golden brown on top. Slice the delicious pie, serve and enjoy!
You may need a non stick pan to cook the minced meat filling. Serve the pie slice topped with sour cream or mayonnaise!
Nutritional information (per serving): 201 Calories, 8.1g Total fat (3.5g Saturated fat, 0.2g Polyunsaturated fat, 1.3g Monounsaturated fat), 29.6mg Cholesterol, 477.7mg Sodium, 177.1mg Potassium, 17.4g Total carbohydrates (2.9g Dietary fiber, 2g Sugars), 15.9g Protein