Prepare the salsa first, so the flavours have time to meld as you cook the beef.
Drain and rinse the corn and black beans and put in a large bowl.
Cut the tomatoes in half, scoop out the seeds and liquid and discard. Dice the flesh and add to the bowl.
Dice the pepper, onion and chilli (if you don't like it too spicy then you can just add half) and mix them with the corn, beans and tomato.
Sprinkle the salt and coriander over the salsa, pour over the lime juice and oil and mix everything together. Set aside while you prepare the beef.
To make your beef heat the olive oil in a frying pan over a medium to high heat.
Add the beef to the pan and break it up with a spatula. Cook for about 5 minutes until the beef is browned, stirring occasionally.
Add all the seasonings and mix well, then mix in the tomato paste and passata.
Turn the heat to medium and let it simmer gently for about 5-10 minutes, stirring occasionally.
Assemble your bowls - I like to start with rice or lettuce, a generous spoonful each of beef and salsa, then top with a dollop of guac and some grated cheddar cheese. Crispy tortilla chips are optional but great for scooping up some salsa!
The beef and salsa taste great as leftovers and will both keep in a sealed container in the fridge for 2 days - just warm up the beef in a pan on the hob with a splash of water.