For the mince
1 tbsp olive oil
1 stalk celery, chopped
1 carrot, chopped
500g/1lb 2oz beef mince
1 mild red chili, deseeded and finely chopped
1 red pepper, deseeded and diced
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp tomato purée
1 tsp sugar
2 x 400g tins chopped tomatoes
1 small bunch fresh coriander, chopped
salt and freshly ground black pepper
3 large gluten free wraps
250g/9oz lactose free double cream, whipped
100g/3½oz mozzarella, grated
Preheat the oven to 160C/140C Fan/Gas 3. Pour the oil into a large ovenproof frying pan over a medium heat, add the carrots and celery and fry for 3 minutes.
Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
Add the chili, red pepper and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry.
Stir in the tomato purée, sugar, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one gluten free tortilla wrap on top.
Spread a third of the lactose free cream over the gluten free tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
Recipe adapted from: Good Food