This is a super easy recipe and if you’re an organised person like I am not, you make double the chilli recipe and freeze half the mixture. Then you can make this yummy meal very quickly another day. It serves 4-6 people.
First your need to make my super easy but totally gorgeous chilli.
You will need:
500g of Minced Beef. (I use lean steak mince, it costs a bit more but for the lack of fat and extra flavour I think it is worth it)
1 onion finely chopped
1 garlic clove finely chopped (optional)
1 carton of Passata 400g size or 1 tin of chopped tomatoes
1-2 teaspoon of chilli powder (more if you like it HOT)
1 tin of kidney beans (400g) drained and rinsed.
I use a non stick pan so I don’t add any oil but if you haven’t got a non stick pan then use a little oil.
- Heat the pan on a medium to high heat then add your mince meat. Break up in the pan as it cooks.
- Once all browned off add your onion and cook for another few minutes until the onion softens.
- Add garlic if using and cook for a further 2 minutes.
- Add your chilli powder and cooked for another minute.
- Add kidney beans and passata or tin tomatoes.
- Heat for a few minutes till bubbling then turn down the heat to simmer for 20-25 minutes.
- Stir every so often to prevent sticking.
To transform this already gorgeous chilli to a tortilla and chilli layer you will need:
5 tortilla wraps. I used more sandwich wraps as that what I had. They are a bit larger so I had to cut them down and make the tortilla chips with left overs. Discovery wraps are perfect size for this as they are a bit smaller but then you don’t get the healthy tortilla chips!!!
Grated cheese about 100g – 150g
I used my deep 20″ mermaid cake tin as I love it and it keeps it all in shape but can equally put it on a baking tray.
You need to:
- Put a tortilla wrap on the bottom, top with chilli mix then add some grated cheese.
- Repeat until the final tortilla wrap and scatter grated cheese on top.
- Pop in the medium oven for about 15 minutes this is if the chilli is already heated.
- Put it in longer with some foil on top if not. Then remove foil 5 minutes before ready to get a nice crisp top.
If you don’t want to put the oven on you could assemble this on a microwave dish and microwave it for 2-3 minutes again when putting the chilli in already hot. This will give a softer finish but equally yummy.
This is quite filling so simply serve with a salad.
To make the healthy tortilla chips. Get a non-stick pan very hot add the cut up tortilla pieces and cook just for 20 seconds on each side is usually enough. Sprinkle with a little season if desired.
I also make this with a veggie chilli mix. I just omit the minced meat and add peppers, mushrooms, sometimes pea’s which makes a nice veggie alternative.
If you liked this you may also like my recipe for ‘Roasted Veg Pasta Sauce’