• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
• Zest half the lime (double for 4p). Chop into 4 wedges.
• Trim and thinly slice the scallion.
• Drain and rinse the kidney beans.

TIP: If you want to avoid turning on the oven you can dry-fry the tortillas in a pan instead.

• Place a pan over medium-high heat (without oil).
• Once the pan is hot, fry the beef mince until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
• Use a spoon to break it up as it cooks. Season with salt and pepper.

• Add the pepper and Mexican spice mix to the pan and fry for 1 min.
• Mix in the Worcester sauce, passata, kidney beans and beef stock powder.
• Using the back of a spoon, crush half the kidney beans.
• Bring to the boil, reduce heat to medium-low and simmer until thickened, 7-8 mins. Season to taste with salt and pepper. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water if the sauce becomes too dry.

• Pop the tortillas into the oven to warm, 1-2 mins.

• Add the creme fraiche to a small bowl.
• Stir through the lime zest.

• Plate up the warmed tortillas.
• Top each with a generous helping of the Mexican spiced beef mince.
• Spoon over a dollop of creme zest and a sprinkling of scallion.
• Serve with lime wedges alongside for squeezing over.