Tex-Mex Beef Bake

While the potatoes are roasting, cut the capsicum into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list).

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

Reduce the heat to medium, then add the Tex-Mex spice blend, garlic and tomato paste and cook until fragrant, 1 minute. Add the chopped tomatoes (see ingredients list) and sweetcorn. Add the beef stock, stir, then 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 potatoes and sprinkle with the shredded Cheddar cheese. Bake on the top shelf of the oven until the cheese is melted and golden, 8-10 minutes. While the beef bake is cooking, finely chop the chives.