a) Preheat your oven to 200°C. Grate the cheese. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces. b) Trim the root from the baby gem lettuce, halve lengthways and thinly slice. Zest and halve the lime. c) Drain and rinse the kidney beans in a colander (see ingredients for amount). Pop half of the kidney beans into a bowl and mash with a fork until broken up.

a) Heat 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. Use a wooden spoon to break it up as it cooks. Drain the excess fat out. IMPORTANT: Wash your hands after handling raw mince.

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

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.

a) Meanwhile, put the olive oil for the dressing and sugar into a medium bowl (see ingredients for both amounts). b) Season with salt and pepper and squeeze in the lime juice. Mix together until combined. Add the lettuce and tomato to the dressing and toss to combine. c) Meanwhile, pop the tacos on the top shelf of your oven to warm through for 2-3 mins.

a) Taste the beef mixture and add salt and pepper if you feel it needs it. b) Serve the tacos with a spoonful of beef on top. c) Sprinkle over the cheese and lime zest. Add the salad. d) Serve and devour. Enjoy!