Mexican Style Cheesy Beef Nachos Rapidos

a) Heat a large frying pan on medium-high heat (no oil). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Once hot, add the beef mince and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

c) Drain and rinse the black beans in a sieve. Grate the cheese.

a) Once the mince has browned, add the garlic and Mexican style spice mix and fry, 1 min.

b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to a boil, then add the black beans. Lower the heat and simmer until the mixture has thickened slightly, 4-5 mins. 

a) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed. Add a splash of water if it looks little thick.