• Drain sweetcorn (see ingredients). • 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, 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. • Finely chop garlic. Drain black beans. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and black beans to the corn and soffritto mix, then cook until fragrant, 1-2 minutes. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Stir in crushed & sieved 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 rump. • Divide Mexican bean and veggie soup between bowls. Top with beef. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!