Tex-Mex Beef & Corn Bake

While the potato is roasting, cut the zucchini into 1cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, onion and carrot and cook until softened, 5-6 minutes. Add another drizzle of olive oil and the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

SPICY! Add less of the spice blend if you are sensitive to heat! Reduce the heat to medium and add the Tex-Mex spice blend, garlic and tomato paste to the pan and cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil and sweetcorn. Crumble in the beef stock cubes and simmer until thickened, 2 minutes. Season to taste with salt and pepper.

TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

Transfer the beef mixture to a medium baking dish. Top with the roasted potato and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 8-10 minutes. While the cheese is melting, roughly chop the coriander.