INGREDIENTS

1 tbsp olive oil

1 red onion, finely chopped plus extra to serve

1 red capsicum deseeded, chopped

3 garlic cloves, finely chopped

500g lean beef mince

1 tbsp dried oregano

1 tbsp ground cumin

2 tsp smoked paprika

1 tsp ground cinnamon

½-1 tsp hot chilli powder, or to taste

2 bay leaves

400g can tomato polpa

1 1/2 cups chicken stock

400g kidney beans or black beans, drained rinsed

Chopped avocado, chopped fresh coriander, thinly sliced green onions, hot chilli sauce and goats cheese (optional), to serve

White corn tortillas, warmed, to serve

METHOD

Heat oil in a large saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until starting to soften. Add the capsicum and cook, stirring, for a further 3 minutes. Add the garlic and cook, stirring for 2 minutes or until aromatic. Increase heat to high and add the mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. 

Add the oregano, cumin, paprika, cinnamon and chilli powder to the pan and stir to coat. Add the tomato polpa, stock and bay leaves. Bring to the mixture to boil. Reduce heat to low and cook, stirring occasionally for 45 minutes or until liquid has reduced. Add the beans and cook for a further 10 minutes or until the beans have warmed through.

Transfer to serving bowls and top with extra red onion, avocado, coriander, green onions and chili sauce and goats’ cheese if using. Serve with corn tortillas.