a) Preheat the oven to 200°C.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, halve the pepper, discard the core and the seeds, then chop into small pieces.
b) Zest and chop the lime into wedges (see ingredients for amount).
c) Drain and rinse the kidney beans in a sieve.

a) Add the pepper and Mexican style spice mix to the beef mince and stir-fry for 1 min.
b) Mix in the Worcester sauce, tomato passata, kidney beans and beef stock paste. Using the back of a spoon, crush half the beans once they're in the pan.
c) Bring to the boil, reduce the heat to medium-low and simmer until thickened, 7-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, lay the tortillas onto a large baking tray in a single layer and drizzle with a little oil.
b) Season with salt and bake on the top shelf of your oven until golden and crispy, 4-6 mins.

a) Meanwhile, mix together the lime zest and creme fraiche in a small bowl.

a) Serve the crisp tostadas (2 per person) on plates.
b) Top with spoonfuls of the beef and bean mix, as much as you'd like.
c) Spoon on a dollop of zesty creme fraiche and serve with lime wedges alongside. TIP: Tostadas are best enjoyed eaten by hand - get stuck in! Enjoy!