Mexican Tortilla Bake // Lucyy Bakes

Lucyy Bakes took a little holiday and in my latest giveaway some of you mentioned you'd like to see more of my food posts again. Last night I cooked dinner for everyone. While puppy proofing took place in the garden I whipped up one of my favourite meals. I decided to make it slightly different, I usually have to reduce some ingredients with my Mum being on Slimming World though she'd barely ate that day and therefore I didn't have to count. Turns out yesterdays meal was delicious, one of the best I've made. Everyone loved it with no waste at all.

Gather all your ingredients, if adding in extra vegetables (which we do most times) prepare them before you start cooking. Brown your mince beef (550g) in a saucepan with NO oil, you never need the oil!? It produces enough of it's own juices along with a pinch of salt, dash of pepper and chili powder depending on how hot you like your food. Once browned add in your vegetables, brown for a little longer before adding in your passata (two mini cartons), kidney beans (one tin, in chili sauce) and more chili powder. Stir for 5 minutes before adding in grated cheddar cheese. Now simmer for 15-20 minutes. Once your timer goes off turn off the heat, but leave on the hob. In a oven friendly dish line the bottom with wholemeal wraps, mine takes two. Before adding your chili, followed by two more wraps then more chili and one last layer of wraps. Next spread on your sour cream topping, followed by a sprinkling of cheese - we don't go too heavy though it sure does look better with more. For a crunchier top crunch up tortilla chips and sprinkle over before baking for 15 minutes at 160 degrees. Carry your dish over to the table and let everyone dish up their own size piece. You won't need any extras with this dish, especially if you cram veggies in there. Let me know if you give this a whirl, you don't know what you're missing!! Lucy xx