Surprisingly Filling Mexican Broth

Heat 1 tbsp of olive oil in a non-stick frying pan on high heat. Once hot add the beef mince with a pinch of salt and pepper. Cook until just browned, then remove to the side for later. Tip: If you have a small pan, cook the meat in batches to stop it stewing.

Add the chopped pepper into the hot pan and fry for around 4-5 mins. Once the pepper is browned off, remove from the pan and keep to the side with the meat.

Turn the heat down to medium-low and add 11/2 tbsp of olive oil. Add the garlic and onion and gently cook for 5 mins until soft. Add the potato and cook for another 2 mins.

Add the Mexican spice and smoked paprika and stir for a minute. Tip: Use less of the Mexican spice if you want less heat. Add the beef mince and the mixed beans. Lastly, add the green pepper and the tomato passata.

Add the beef stock pot together with 900ml of water. Bring the soup to a gentle simmer (i.e. it should not be bubbling very vigorously). Gently cook the soup for around 10 mins.

Rub a very light coating of olive oil onto both sides of your tortillas. Slice the tortilla into long strips (1cm thick), season with salt and pepper and place in the oven. Cook until really crispy (about 4-5 mins) but watch them like a hawk as they’ll easily burn!