- tortillas - 4 pieces
- olive oil - 1 st. a spoon
- medium bow - 1 piece
- Ground cumin - 1 1/2 teaspoons
- red pepper flakes - 1/4 teaspoons
- Salt and ground pepper - - To taste
- tomato paste - 2 Art. spoons
- ground beef - 450 Grams
- cloves of garlic - 3 pieces
- corn kernels - 300 Grams
- spinach - 3 cups
- Grated Cheese - 2 Cups
Preheat the oven to 200 degrees. Using a knife, cut the tortillas so that they fit into a mold with a removable bottom of 22 cm in diameter. Lightly grease the bottom and the sides of the mold with oil, set aside. In a large frying pan heat the oil over medium heat. Add the onion, cumin and red pepper, season with salt and pepper. Fry until the onion is tender, from 3 to 5 minutes. Add the tomato paste. Increase the fire, add beef and garlic. Fry, mashing the meat with a spoon until it turns pink, 4 to 6 minutes. Add corn and spinach, fry for about 2 minutes. Place one cake in the prepared form. Spread evenly on a flat cake 1 1/2 cups of beef mixture and 1/2 cup cheese. Repeat with two more layers. Lay out the remaining cake and sprinkle the remaining 1/2 cup of cheese. Bake the cake until the top is browned, from 15 to 20 minutes. Put the cake on a cutting board and cut into slices. If desired, serve with cilantro and sour cream.
Servings: 4