Easy Beef Chilli Con Carne

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.

Add the carrot, courgette, sweetcorn, 1 1/2 sachets Tex-Mex spice blend to the pan with the beef and season with pepper. TIP: If you like a bit more heat, add 2 sachets of the spice blend. Crumble in 1 beef stock cube and add the tomato paste (see ingredients list) and water. Mix well, then reduce the heat to low and simmer until slightly thickened, 10-12 minutes.

While the chilli is cooking, slice the mini flour tortillas into wedges. Divide the tortillas between two oven trays lined with baking paper. Drizzle or spray generously with olive oil and season with salt and pepper. Arrange in a single layer. Bake until lightly golden, 8-10 minutes

While the tortilla chips are baking, finely chop the tomato. Finely chop the baby spinach leaves. In a medium bowl, combine the tomato and baby spinach with a squeeze of lime juice and a drizzle of olive oil. In a small bowl, combine the Greek yoghurt and another squeeze of lime juice. Season with salt and pepper.