Mexican Beef Bake

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

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, onion and carrot and cook for 3-4 minutes or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned.

Reduce the heat to medium and add the Mexican Fiesta spice blend, garlic and tomato paste to the beef and cook for 1 minute or until fragrant. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste. Add the diced tomatoes, butter, brown sugar and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Cook, stirring, for 2 minutes or until thickened and well combined. 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 the medium baking dish. Top with the roasted sweet potato and sprinkle with the shredded Cheddar cheese. Bake on the top shelf of the oven for 8-10 minutes or until the cheese is melted and golden. While the bake is in the oven, roughly chop the coriander.