Pre-heat the oven to 180º.

In a bowl, mix together the herbs and spices for the meat. Put the beef on to a baking tray lined with foil and separate the strands with your fingers. Tip over the spice mix and use your hands to work the spices through so that the minced beef is thoroughly coated. Pop in the oven for 20mins, stirring occasionally. Put one one side when cooked. Keep the oven at 180º.

Now for the jalapeño sour cream. In a blender, put the jalepenos, avocado and a pinch of salt and pepper and blitz for 15 seconds.  Add in the sour cream and blend until everything is mixed.  Pop in the fridge until needed.

For the salsa, pop in the tomatoes, chilli, onion, lime juice and coriander. Add a pinch of salt, pepper and caster sugar and mix well. Taste, and season more if needed. Place to one side until needed.

Put the guacamole ingredients into a bowl and mash together.

Take the refried beans and gently heat according to the manufacturers instructions.

Take a 20cm spring form cake tin.  Place a tortilla flat on the bottom of the tin and place a tablespoon of refried beans in the middle of the tortilla.  With the back of the spoon spread evenly all over the tortilla. Sprinkle over some salsa, then a handful of the grated cheese.  Put another tortilla on top, then spread guacamole, some of the beef and another handful of cheese.  Repeat the layers until you have got to your last tortilla.

Brush a little olive oil on top of the last tortilla, sprinkle over the remaining cheese and add some jalapeño to decorate and a sprinkle of paprika.  Put in the oven for 20-25 minutes.  Take out of the oven and let it cool slightly before removing from the tin and serving.