Mexican Style Beef and Kidney Bean Hash with Chorizo

Meanwhile, drain and rinse the kidney beans. Put half of them into a bowl and roughly mash with the back of a fork.

Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. 

Season with salt and pepper.

Stir in the Mexican style spice mix and garlic, then cook for 1 min more.

Stir in the chopped tomatoes, kidney beans (both whole and crushed), beef stock paste and water for the beef (see pantry for amount). Bring to the boil, then reduce the heat to medium.

Allow the sauce to simmer and thicken, stirring occasionally, until there's almost no liquid left, 12-15 mins. Add a small splash of water if it gets too dry.

Once the sauce has thickened, season to taste with salt and pepper if needed, then spoon into an ovenproof dish.

Top with the roasted potatoes.

Bake on the top shelf of your oven until the cheese is melted and golden, 10-12 mins.