Easy, cheesy, totally pleasing Mexican is here to bring the whole tribe to the table in just 30 minutes. Landing in the space between a nacho bowl and a shepherd's pie, this tasty bake doesn't mince around with flavour. We're not saying you can't serve it with tortilla chips on the side, but you certainly don't need to – you've got lettuce cups for that.
Preheat grill to high. Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised. Season with salt and pepper.
Boil kettle in preparation for step 3. Grate zucchini. Drain and rinse black beans.
Dissolve stock cube in 125ml (½ cup) boiling water. Add smoky cumin and coriander blend, tomato paste and zucchini to pan and cook, stirring, for 1 minute. Add beans and stock and bring to a simmer. Cook for 3–4 minutes or until liquid has reduced slightly. Stir through baby spinach until just wilted.
Sprinkle cheese over mince and grill for 5–6 minutes or until cheese is golden. While the cheese is grilling, continue with step 5.
Chop avocado into 2cm pieces. Rinse and roughly chop coriander. Combine avocado, coriander, lime juice, salt and pepper in a bowl and mix to combine.
Separate lettuce leaves. Divide Mexican beef and zucchini bake between bowls and serve with lettuce and avocado salsa on the side.