Spicy Beef Taco

For the mince: heat the oil in a large heavy-based pan and add the onions. Cook over a medium heat until soft, then increase the heat and add the minced beef, stirring for a few minutes until browned. Reduce the heat and add the chilli powder and oregano.

Add the chilli and tomatoes. Stir well.

Season well with salt, cover the pan and cook gently for 45-60 minutes, stirring from time to time to avoid the mixture sticking to the bottom of the pan. The mixture should be thick.

For the tortilla bowls: heat the oven to 180°C (160° fan) 350°F gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet.

Brush the centre of 1 tortilla with a little oil. Drape the tortilla over the ball of foil, foil-side down, pinching and loosely pleating it to create a bowl shape. Bake for 5 minutes until the bowl shape is set and the tortilla is lightly crisped.

Remove from the oven and carefully remove it from the foil. Place the tortilla on an upturned glass and press to create a flat base. Leave to cool and repeat with the remaining tortillas. Put each upturned tortilla on a plate as soon as it is ready.