Mexican Style Beef Loaded Wedges

Meanwhile, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the beef mince and cook 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.

Stir the Mexican style spice mix and garlic into the beef. Cook for 2-3 mins, then add the tomato passata, water for the sauce (see ingredients for amount) and beef stock paste.
Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, drain and rinse the black beans in a sieve. Stir the beans into the beef halfway through simmering.

While the sauce thickens, grate the cheese. Trim and thinly slice the spring onion.