Mexican Style Beef Loaded Wedges

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once the mince is browned, add the Mexican style spice mix (add less if you'd prefer things milder) and garlic to the pan and cook for 2-3 mins.

Add the tomato passata, water for the sauce (see pantry for amount) and beef stock paste. Stir and bring to the boil, then reduce the heat.

Simmer, stirring occasionally, until the sauce is thick, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, drain and rinse the black beans in a sieve.

Halfway through simmering, stir the beans into the beef mixture. 

While the sauce thickens, grate the cheese.