Mexican Beef Loaded Wedges

Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. Trim, then coarsely grate the carrot (no need to peel!). Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. 

Add the carrot and pepper to the pan along with the Mexican spice and garlic. Cook for a couple of minutes then add the tomato passata,  water (see ingredients for amount) and beef stock powder. Stir and bring to the boil. Once boiling, reduce the heat  and simmer until the sauce is thick and tomatoey, 10-12 mins. Stir occasionally.

Whilst everything is cooking, drain and rinse the black beans in a sieve. and stir into the beef. Grate the cheddar cheese, trim the ends from the spring onion and thinly slice, keep to one side.  Zest then cut the lime into wedges. In a small bowl, mix the soured cream with the lime zest and a pinch of salt and pepper. 

When the wedges are ready, transfer to an ovenproof dish and switch your oven to grill. Set it to high.  When your beef mix is thick and saucey spoon it on top of the wedges. Sprinkle on the Cheddar cheese and pop under the grill. Grill until the cheese is golden and bubbly, 2-3 mins. Get ready to serve.