Just so's I remember...

Eleanor's Best Approximation of Mexican Food

Up to 1 tbsp Olive oil
1-2 tbsp crushed garlic (4-8 cloves)
1 onion (sliced)
1/2 large green capsicum (diced)
500g beef (diced or mince)
4 tbsp tomato paste
2-3 tbsp red wine vinegar
2 tbsp ground cumin
2 tbsp oregano (less if fresh)
Up to 1 tbsp salt
1-2 tsp ground black pepper
1 can beans (~425g)

Heat olive oil in skillet. Panfry garlic until golden; add onion. Cook until translucent. Add capsicum. Continue until softened. Add beef, brown well, then reduce heat to medium.

Add tomato paste and vinegar; mix well until it covers the meat. Add cumin, oregano, salt and pepper. (You can use less salt if you're cutting back on sodium or you don't like salted food, but I recommend reducing the tomato paste if so, otherwise it ends up too sweet and the tomato flavour is overwhelming.)

At this stage the mixture will be quite dry and pasty rather than saucy. Add the beans, including the liquid from the can - this will bring it back to the right consistency. Cook until the beans are warm enough.

Serve with salsa & shredded cheese over rice or in tortillas.

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(Yes, I realise this has little resemblance to real actual Mexican cuisine, but it has the right flavours to satisfy my cravings, and you just can't get decent Mexican food in Australia.)

(If anyone else has any more genuinely Mexican recipes, feel free to recommend them :))

(Relatedly: omg so full :))