Heat the oven to 180°C / 350°F / Gas 4. Heat the oil in a large frying pan, and cook the onion for 5 minutes until softened, but not browned. Add the celery, carrot, and garlic to the pan with the oregano, cumin and chilli and continue cooking gently for another 5 minutes.

Turn the heat up and add the beef mince to the pan, breaking up any chunks with a wooden spoon, and fry until browned.

Pour the tomatoes, drained kidney beans, beef stock and red wine into the pan, bring to the boil, then turn the heat down and simmer for 20 minutes until the sauce has thickened and any watery liquid has evaporated. Taste, then season well with salt and pepper and set aside.

Trim the edges of the tortillas so that they will lie flat in a 20 x 30cm ovenproof dish (reserving the edges). Place two of the tortillas as the bottom layer in the dish, put one third of the mince on top, and spread over a third of the sour cream and grated cheese. Repeat with the remaining tortillas, mince, sour cream and cheese so you have three layers.

Put the trimmed tortilla edges in the food processor or blender and pulse to make bread crumbs. Sprinkle over the top of the lasagne, grate over a little more cheese and bake in the preheated oven for 20-30 minutes until golden brown.