• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop brown onion and tomato. • Drain black beans.

• In a large ovenproof pot, heat a drizzle of olive oil over high heat. Cook beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add carrot, Mexican Fiesta spice blend and garlic. Cook, stirring, until fragrant, 1-2 minutes.

• Add passata, the water, chicken stock pot, the brown sugar and black beans. Stir to combine. Bring to the boil, then remove from heat. • Cover with a lid (or foil), then bake until reduced and carrot is tender, 40-45 minutes. • Add baby spinach leaves, stirring to combine.

• When the beef has 10 minutes remaining, slice mini flourtortillas into wedges. • Spread over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt.

• Bake until lightly golden and crisp, 8-10 minutes.

• Divide tortilla chips between bowls. • Top with slow-cooked beef and black beans. • Top with tomato and sprinkle with Cheddar cheese to serve. Enjoy!