Preheat your oven to 220°C. Heat a splash of oil in a frying pan on high heat. Add the beef mince and cook until browned, 5 mins. Break the beef up with a wooden spoon as it cooks.

Meanwhile, halve the pepper, discard the core and seeds then roughly chop. Drain and rinse the kidney beans in a sieve.

Add the pepper and Mexican spice to the beef mince and stir-fry for 1 minute. Stir in the Worcester sauce, finely chopped tomatoes, kidney beans and stock powder, stirring well to dissolve the stock powder. Bring to the boil, reduce the heat to medium-low and simmer until thick, 7-8 mins.

Pop the tortillas in a single layer on a lined baking tray and drizzle over some oil. TIP: We used 1 per person, but if you're hungry, use 2 per person! Sprinkle on some salt and pepper. Bake on the top shelf of your oven until crisp and golden, 5-7 mins.

Pour the soured cream into a small bowl. Grate in the zest of the lime, add a pinch of salt and pepper and stir together. Chop the lime into quarters.

Serve the crisp tortillas on plates topped with a helping of the beef mixture and a drizzle of limey soured cream. Finish with lime wedges for squeezing over. Enjoy!

Congratulations, you are seconds away from a delicious meal. Taking pleasure from your daily achievements is important for general well-being, so take this moment to appreciate what you have made. Mission accomplished!