Bonfire chilli graveyard

Preparation

Grab a tombstone tortilla to dig and discover what lies beneath this ghoulish graveyard. We’ll give you a hint: there are layers of devilishly delicious Tex-Mex flavours.

1. Finely slice the onions, pepper and garlic. Heat the oil in a large casserole. Fry the onions and peppers for 6-8 minutes, or until soft. Add the garlic and cook for a further 1 minute.

2. Stir in the spices for a bit of kick and cook for 1-2 minutes, before adding the mince. Use a wooden spoon to break up with mince, then cook on a medium heat for 4-5 minutes, or until the mince has browned all over.

3. Add the tomatoes, stock and honey and bring to a simmer. Simmer gently for 30 minutes.

4. Meanwhile, preheat the grill to medium. Cut out some Halloween shapes from the tortillas and place on a baking tray. Grill for 2-3 minutes, until crispy, then set aside.

5. When the liquid has reduced and is saucy, add the kidney beans and cook for 10 minutes. Remove from the heat and sprinkle the cheese over the top. Place under the grill for 6-8 minutes, until the cheese is golden and bubbling.

6. To serve, stick the tortilla shapes in the top of the chilli and cover the top with some watercress and spinach leaves for colour.

Nutritional information per portion. Portion size 488g