Halloween Haunted Chilli

Heat a drizzle of oil in large, deep frying pan over high heat. Once hot, add the beef mince and red pepper to the pan and stir-fry until the beef is browned all over, 4-5 mins. Once browned, lower the heat slightly and add the shallot to the pan. Cook, stirring occasionally until softened, 3-4 mins. Next, stir in the garlic, Mexican spice (careful, it's hot!) and tomato puree to the pan. Stir well to combine and cook everything for 1 more minute.

Stir the black beans, finely chopped tomatoes, water (see ingredients for amount), Knorr stock pot and a pinch of sugar (if you have some) into the pan. Stir to dissolve the stock, bring to the boil, then reduce the heat to simmer. Bubble away until thick and tomatoey, 10-12 mins. Stir occasionally. Once thickened, stir in half the coriander and season with a pinch of salt and pepper to taste.

Meanwhile, lay one tortilla wrap per person out on your chopping board and brush with a little oil. Using a small knife, a pair of scissors or a cookie cutter, cut out some spooky shapes. We did a pumpkin, ghost and a tomb stone! Cut them as close together as possible to minimise waste! These are for the top - the remaining wraps will be used inside the bake.

Spread a little of the chilli into the base of an ovenproof dish. Lay in a tortilla, then spread some more chilli mixture on top. Pop another tortilla on top. Continue layering until you have used everything up, finishing with your scary looking tortilla shapes! The number of layers you have will vary depending on the size of your dish and the number of people you’re cooking for. You might have to do 2 stacks if cooking for 3 or 4 people! Pop on the top shelf of the oven until golden on top, 10-15 mins.