2-in-1 Beef Chilli With Crispy Tortillas x Chilli Con Carne With Rice

Day 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid, with a drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Once hot, add your mince and cook for 2-3 min or until lightly browned, breaking it up with a wooden spoon as you go

Tip: Cooking for 4 or more? Use 2 casserole dishes!

Peel and finely slice your red onion[s]

Chop half your coriander finely, including the stalks (you'll use the rest tomorrow!)

Crush your garlic open by squashing with the side of a knife and discard the skin

Drain and rinse your black beans

Add the most of the sliced onion (save some for garnish!) to the dish with your ground cumin, chilli flakes (can't handle the heat? Go easy!), ground smoked paprika and crushed garlic to the dish and give everything a good mix up

Add the drained black beans to the dish with your tomato paste, beef stock mix and 200ml [250ml] [340ml] boiled water, bring to the boil over a high heat

Cover with the lid and put the dish in the oven for an initial 25 min or until the mince is cooked through (no pink meat!) – this is your mince & black bean chilli

After an initial 25 min, chop your tortillas into quarters (keep them stacked for speedy chopping!)

Add the tortilla quarters to a baking tray (or two!) with a drizzle of olive oil

Put the tray[s] in the oven for 4-5 min or until warmed through and lightly golden around the edges

Remove the lid from the chilli and return it to the oven, uncovered, for the final 5 min

Serve half the mince & black bean chilli (you'll eat the rest tomorrow!) with the baked tortilla quarters to the side for scooping

Garnish with the reserved sliced onion and grate half your cheddar cheese (you'll use the rest tomorrow!) all over

Enjoy!

Cool the remaining mince & black bean chilli down quickly (within 2 hours max) and refrigerate in a covered container, then refrigerate remaining cheddar cheese and remaining coriander in separate airtight containers. Enjoy within 24 hours

Day 2:

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Transfer the remaining mince & black bean chilli to a pan and cook over a medium-high heat, stirring occasionally, for 7-8 min or until it is piping hot throughout

You can only reheat your food once, then enjoy straight away

Chop the remaining coriander finely, including the stalks