Slow cooker enchilada bake

Method

1. 1

   Brown the mince in a frying pan with the stockpot/cube (optional if using a slow cooker that allows frying first)

2. 2

   Add the mince to the slow cooker with onions, pepper, kidney beans, cumin, paprika, cayenne pepper, oregano, salt, pepper, tomato purée, and passata

3. 3

   Fill half of the passata carton with water, add it, and mix well

4. 4

   Cover and cook on low for 8 hours or high for 4 hours

5. 5

   15 minutes before the end, add the tortilla strips, stir, and cover again

6. 6

   10 minutes before the end, add the cheese on top and cover to melt

7. 7

   Once the cheese has melted, top with spring onions and chillies, serve, and enjoy (also great with a dollop of sour cream)