Chilli tortilla bake

Method

1. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes. Increase the heat, add the minced meats in batches and cook for 3 minutes or until browned.

2. Stir in the tomatoes, chilli beans and red wine and bring to the boil. Simmer for 25-30 minutes.

3. Stir the coriander into the chilli and season to taste.

4. Preheat the oven to 200C/gas 6.

5. To assemble the wraps: spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of the tortilla, then fold over the remaining side. Place seam side down in a large shallow ovenproof dish.

6. Spoon over the soured cream and double cream and sprinkle over the cheese. Bake in the oven for 15 to 20 minutes until bubbling hot and golden brown.

7. Serve with a large dressed salad.

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Ingredients

1 tbsp Olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
250g lean minced beef
250g lean minced pork
1 x 400g tinned chopped tomatoes
2 x 420g kidney beans in chilli sauce
200ml Red wine
1 large bunch Coriander, roughly chopped
8 corn or tomato and herb tortilla wraps
294ml carton Soured cream
150ml double cream
100g mature Cheddar cheese, grated

To serve

large dressed salad

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