Mexican chicken tortilla bake

Method

• Step 1
  Preheat oven to 200C. Heat the oil in a 20cm (base measurement) ovenproof frying pan over medium heat. Reserve one-quarter of the red onion. Add remaining onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the cumin. Cook, stirring, for 1 min or until aromatic. Add the chicken mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince is cooked through.
• Step 2
  Add the beans and salsa. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. Transfer mixture to a large heatproof bowl. Arrange one-quarter of the tortillas over the base of the pan, overlapping slightly. Spoon over one-third of the mince mixture and sprinkle with one-quarter of the cheese. Continue layering with remaining tortillas, mince mixture and cheese, finishing with a layer of tortilla and cheese. Bake for 15 mins or until heated through and golden brown.
• Step 3
  Meanwhile, cook the corn in a small saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Drain well. Combine the corn, tomato, coriander, lime juice and reserved onion in a small bowl. Season with salt and pepper.
• Step 4
  Spoon the corn salsa over the top of the chicken bake. Cut into wedges. Serve with extra coriander and lime wedges.