Chilli beef

1.Heat oil in a large frying pan on high. Saute onion and garlic cloves 2-3 minutes, until tender. Stir in tomato paste, chilli powder and ground cumin. Cook for 1 minute. Brown beef mince for 4-5 minutes, breaking up with the back of a spoon as it cooks.

2.Stir in can tomatoes and 1 cup water. Bring to the boil. Reduce heat and simmer for 10 minutes. Stir Mexican beans through. Simmer for a further 5 minutes. Season to taste. Serve with rice and accompany with coriander leaves, tortilla crisps, tomato and avocado salsa and sour cream.