Slow-Cooked Beef & Black Bean Nachos

• In a large ovenproof pot, heat a drizzle of olive oil over high heat. • Cook beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add carrot, Mexican Fiesta spice blend and garlic. Cook, stirring, until fragrant, 1-2 minutes.

• Add passata, the water, chicken stock pot, the brown sugar and black beans. Stir to combine. • Bring to the boil, then remove from heat. • Cover with a lid or foil, then bake until reduced and carrot is tender, 40-45 minutes. • Add baby spinach leaves, stirring to combine.