1L vegetable or beef stock
8 potatoes, 1cm slices
1 T oil
1 onion, diced
1 capsicum, diced
2 cloves garlic
1kg beef mince
1 T Mexican chilli powder seasoning
6 T tomato paste
420g can kidney beans, rinsed/drained
2 C grated tasty cheese

Preheat 200c.  Bring stock to boil, reduce heat and add potatoes, cover and cook 8-10 mins until just tender.  Remove 1 C of remaining stock, set aside, drain potatoes.  Heat oil in frypan, saute onion, capsicum, garlic, then add mince and cook until brown.  Add Mexican seasoning, tomato paste, kidney beans, stock, bring to the boil and cook 5 mins, stirring, until most of liquid absorbed.  Layer half of potatoes in casserole dish, add hald mince mixture, repeat.  Sprinkle over cheese.  Bake 30 mins until golden brown, let stand 5 mins before serving.