Quick Chilli Con Carne

a) Meanwhile, heat a large frying pan on high heat (no oil).
b) Once the pan is hot, add the beef mince and cook until browned, 4-5 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.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Drain and rinse the kidney beans in a sieve.

a) Add the pepper to the mince, then stir and cook for 2 mins. Add a drizzle of oil if needed.
b) Stir in the Mexican style spice mix, chopped tomatoes and beef stock paste.
c) Add the kidney beans and water for the sauce (see ingredients for amount) and bring to the boil.
d) Lower the heat to medium and simmer until the sauce has thickened, stirring occasionally, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the cheese.