• Drain sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn until tender, 6-7 minutes.

• Meanwhile, finely chop garlic. Drain and rinse half the black beans. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • SPICY! The spice blend is hot, use less if you're sensitive to heat. To the pan with the soffritto and sweetcorn, add garlic, Mexican Fiesta spice blend, then cook until fragrant, 1-2 minutes. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Stir in diced tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper.

• Slice beef. • Divide Mexican bean and veggie soup between bowls. Top with beef. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!