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If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish.
If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling.
If uncooked and covered, this dish freezes very well
For the mince
1 tbsp olive oil
2 large onions, chopped
500g/1lb 2oz beef mince
1 mild red chilli, deseeded and finely chopped
1 red pepper, deseeded and diced
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp tomato purée
1–2 tbsp mango chutney
2 x 400g tins chopped tomatoes
1 small bunch fresh coriander, chopped
salt and freshly ground black pepper
To assemble
3 large tortilla wraps
250g/9oz full-fat mascarpone
100g/3½oz mozzarella, grated
100g/3½oz cheddar
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