1-First, preheat your oven to 200°C (400°F), or 180°C if using a fan setting. This step gets everything hot and ready for that perfect bake. Next, heat the 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat and sauté the finely chopped red onion, minced garlic cloves, and cubed green capsicum for about 3 minutes until they soften and smell amazing.

2-Add the 500g of beef mince to the skillet and cook it, breaking it up with a spoon, until there’s no pink left. This is where the magic begins, as you then stir in the Mexican spice mix 1 1/2 teaspoons each of cumin powder and smoked paprika, 1 teaspoon each of garlic powder, onion powder, and dried oregano, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt and let it cook for a minute to bring out those flavors.

3-Pour in the 400g drained can of red kidney beans and 1 cup of passata, give it a good stir, and let it simmer. If you’re using the 1/3 cup of pickled sliced jalapeño, sprinkle it over the top now, followed by the 1 1/2 cups of shredded Colby cheese. Pop it in the oven uncovered for 15 minutes until the cheese is melted and golden. Let it cool a bit before serving with extras like tortillas or sour cream.