a) Preheat your oven to 220°C/200°C fan/gas mark 7.

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

c) 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.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, halve the bell pepper, discard the core and seeds, then chop into small pieces.

b) Grate the cheese.

c) Drain and rinse the kidney beans in a sieve.

a) Add the chopped 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, beef stock paste and sugar for the sauce (see pantry for amount).

c) Using the back of a fork, crush half the beans once they're in the pan.

a) Bring the beef and bean mixture to the boil.

b) Reduce the heat to medium-low and simmer until thickened, 5-6 mins.

a) Meanwhile, lay the tortillas (3 per person) onto a large baking tray in a single layer and rub each with a little oil.

b) Season with salt and bake on the top shelf of your oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

a) Transfer the tostadas to your plates.

b) Top with spoonfuls of the beef and bean mixture - as much as you'd like.

c) Scatter over the cheese and spoon on a dollop of soured cream. Top with slices of avocado to finish. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!