Beef Roly Poly's Mexican Style

Heat a splash of oil in a frying pan on medium heat and fry your onion and garlic gently for about 5 mins until softened. Add the beef mince, turn the heat up slightly and cook for 10 mins, stirring occasionally until the mince is browned all over.

Boil the water, as stated in the ingredient list, and dissolve the beef stock pot in it. Add half the chopped tomatoes, all your stock and tomato purée to your mince in the pan and stir well. Add the smoked paprika, a pinch of salt and pepper and simmer for 5 mins on medium-low heat, until thickened. Take off the heat and allow to cool for 5 mins before assembling the rolypolys!

Divide your mince mixture between the tortillas and spread over each tortilla. Roll up to enclose the meat and pack all your rolls tightly in an ovenproof dish.

Put a pot of water on to boil for your beans. Spoon the remaining chopped tomatoes over your rolls.

Put the crème fraîche in a bowl and add in three-quarters of your cheese. Stir together, then spoon your cheesy mixture over your tortillas, scatter your remaining cheese on top. Pop in your oven on a high shelf for 10-15 mins, until golden-brown.