Cheesy Mexican beef and bean bake

Preheat oven to 200°C / 400°F (180°C fan).
Sauté – Heat the olive oil in a cast-iron skillet over medium high heat (or other oven-proof pan). Cook onion, garlic and capsicum for 3 minutes.
Cook beef & spices – Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add spices, then cook for 1 minute.
Beans & tomato – Add kidney beans and passata. Stir, then bring to a simmer.
Cheese it! Scatter the jalapeño across the surface, top with cheese.
Bake 15 minutes (no lid) then remove from the oven.
Serve! Scoop into bowls and serve with corn chips or tortillas with your favourite Mexican fixings (guacamole or avocado sauce pico de gallo or restaurant style salsa, fresh coriander/coriander, sour cream). Dunk like nachos, make DIY burritos or tacos!

Ingredient :

2 tbsp olive oil
1 red onion , finely chopped
2 garlic cloves , finely minced
1 green capsicum / bell pepper , cut into 1cm / 1/2″ cubes (or other colour)
500g/ 1 lb beef mince (ground beef) (Note 1)
400g/ 14oz can red kidney beans or black beans , drained (or other beans)
1 cup tomato passata (Note 2)
1/3 cup pickled sliced jalapeño (Note 3)
1 1/2 cups Colby cheese , shredded (or other cheese, Note 4)
Mexican spice mix:
1 1/2 tsp cumin powder
1 1/2 tsp smoked paprika (sub normal paprika)
1 tsp garlic powder (sub onion powder)
1 tsp onion powder (sub garlic powder)
1 tsp dried oregano
1/2 tsp cayenne pepper (sub black pepper)
1 tsp cooking/kosher salt