Tex-Mex Style Beef and Bean Tacos

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

b) Once hot, add the beef mince and fry until browned, 5-6 mins.

c) 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.

a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder) to the beef.

b) Stir to combine, then cook until fragrant, 1-2 mins.

c) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

a) Pour in the water for the beef (see pantry for amount), then stir in the beef stock paste and kidney beans (whole and mashed).

b) Stir until everything's evenly mixed and the sauce has thickened, 2-3 mins.

c) Season with salt and pepper. Add a splash more water if it's a little dry.

a) Meanwhile, pour the cider vinegar, sugar and olive oil for the dressing into a medium bowl (see pantry for both amounts).

b) Season with salt and pepper, then mix together until combined. Add the lettuce to the dressing and toss well.

c) Pop the tortillas (3 per person) onto a baking tray and into your oven to warm through, 1-2 mins.