Cheesy Mince Bake {LCHF, Banting, Sugar-Free}

Ok, so this cheesy mince bake is kind of like a lasagna, minus the pasta…

A creamy layer of cream cheese, sandwiched between layers of rich, tomato-y minced beef and topped with bubbly Mozzarella & cheddar.

YUM.

This is a great family weeknight dinner – it’s super tasty and quick to prepare.

It’s also a treat for breakfast!

[recipe title=”Cheesy Mince Bake” servings=”4-6″ time=”1hr” difficulty=”easy”]

You will need:

1 batch of kid-approved tomato sauce {with loads of hidden veggies! Click here for the recipe}
1 tin of tomato paste {70 g}
2 tbsp. coconut oil
1 kg minced beef
1/2 cup of water
1 red chili
250 g brick of Philadelphia cream cheese
100 g grated cheese {half Mozzarella, half mature white cheddar}

In a large pot, fry the tomato paste and mince in the coconut oil.

Once the mince is just about cooked, add the tomato sauce, chili and water and let it simmer for a few minutes until cooked and well-infused.

Preheat your oven to 180C.

Use a small roasting dish and add a layer of mince.
Cut the cream cheese into slices and create a layer to cover the mince.
Top with another layer of mince, then the cheese and bake for 30 minutes until golden and bubbly.

[/recipe]

There will probably be some mince leftover – you can either make a larger bake and just add another layer of cream cheese, or keep the rest for a breakfast wrap or quick lettuce tacos.

This is totally #kid-approved, #man-approved and so on… You catch my drift…

Just make this cheesy mince bake and please everyone ;)