Step 1

a) Preheat your oven to 200°C. b) Grate the cheese. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces. c) Trim the baby gem, halve lengthways then thinly slice. d) Drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and mash with a fork until broken up.

Step 2

a) Pop a frying pan on medium-high heat (no oil). b) When the pan is hot, add the beef mince and cook until browned, 5-6 mins. c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.

Step 3

a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix to the beef (add less if you don't like heat). b) Stir to combine, then cook until fragrant, 1-2 mins.

Step 4

a) Pour in the water for the beef (see ingredients for amount) and add the beef stock paste. b) Add the kidney beans (whole and mashed). Stir until everything is evenly mixed and the sauce thickens. c) Season with salt and pepper. TIP: Add a splash more water if dry. IMPORTANT: The mince is cooked when no longer pink in the middle.

Step 5

a) Meanwhile, halve the lime and squeeze some juice into a medium bowl. Add the olive oil for the dressing and sugar to the bowl (see ingredients for both amounts). b) Season with salt and pepper, then mix together until combined. Taste and add more lime juice if needed. Add the lettuce and tomato to the dressing then toss to combine. Cut any remaining lime into wedges. c) Pop the tortillas on the top shelf of your oven to warm through, 2-3 mins.

Step 6

a) Taste the beef and bean mix and season with salt and pepper if needed. b) Divide the tortillas between your plates (3 per person) and top with spoonful of the beef and bean mix. c) Sprinkle over the cheese. d) Finish with a sprinkle of salad, then serve any remaining salad and lime wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!