Brown the beef: Place your large skillet over a medium-high heat and add the olive oil. Once the oil shimmers and a small piece of onion sizzles immediately, add the beef mince. Break it apart with a wooden spoon. Cook for 5–6 minutes, stirring occasionally. You’ll hear a steady, satisfying sizzle. The meat will turn from pink to a deep brown, and you’ll notice the fat rendering and the pan becoming glossy. Once you see crispy, caramelised bits clinging to the pan, you’re ready for the next step.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onion and red bell pepper to the pan. Stir everything together, scraping up those browned bits from the bottom. Cook for 4–5 minutes. The onion will turn translucent and soft, and the pepper will begin to soften. Your kitchen will fill with a sweet, savoury fragrance. Add the minced garlic and tomato purée, stirring for another minute until the garlic is fragrant and the purée has darkened slightly.

Toast the spices: Sprinkle over the cumin, smoked paprika, oregano, salt, and black pepper. Stir constantly for 30 seconds. The spices will bloom, releasing a warm, earthy aroma that tells you they’re fully activated. Do not skip this step — it deepens the entire flavour of the dish.

Build the sauce: Pour in the chopped tomatoes and beef stock. Stir well, scraping up any remaining bits from the bottom of the pan. Bring the mixture to a gentle bubble — you’ll see small, lazy bubbles breaking the surface. Let it simmer for 8–10 minutes, stirring occasionally. The sauce will thicken, becoming rich and slightly darker in colour. You’ll notice the liquid reducing, and the texture will become more cohesive.

Add the beans and corn: Tip in the drained black beans and frozen sweetcorn. Stir to combine. Cook for another 3–4 minutes, until the corn is heated through and the beans are tender. The skillet should look saucy but not watery — a thick, chunky consistency that clings to the spoon.

Finish with cheese: Remove the pan from the heat. Sprinkle the grated cheddar evenly over the top. Cover the skillet with a lid or a sheet of foil and let it sit for 2–3 minutes. The residual heat will melt the cheese into a glossy, golden blanket. When you lift the lid, you’ll see the cheese has formed a bubbly, slightly browned layer. Garnish with fresh coriander and your favourite toppings before serving.