First Step: Prepare vegetables and preheat oven
Preheat your oven to 200°C (400°F; 180°C fan). Finely chop the red onion and mince the garlic. Dice the green capsicum into 1 cm cubes. Prepare all other ingredients for easy access, including draining the beans and shredding the cheese if not pre-shredded.

Second Step: Sauté aromatics and vegetables
Heat 2 tablespoons of olive oil in an ovenproof skillet or cast iron pan over medium-high heat. Add the chopped onion, minced garlic, and diced capsicum. Sauté these for about 3 minutes until softened and fragrant, allowing the flavors to develop without overcooking the vegetables.

Third Step: Brown the ground beef
Add 500 g of ground beef to the skillet, breaking it apart with a wooden spoon. Cook it thoroughly, stirring occasionally until it is evenly browned and no raw meat remains visible. Drain off excess fat if necessary to keep the bake from becoming greasy.

Fourth Step: Add spices, beans, and tomato passata
Stir in the pre-mixed Mexican spice blend and cook for another minute to release aromatic oils. Then add the drained beans and 1 cup of tomato passata. Mix everything well and allow it to simmer gently for a few minutes so the flavors meld and the sauce thickens slightly.

Fifth Step: Assemble and top with cheese
Evenly distribute ⅓ cup of pickled jalapeño slices over the skillet mixture. Sprinkle 1½ cups of shredded Colby cheese generously on top, ensuring full coverage for a perfect cheesy crust.

Final Step: Bake and serve
Place the skillet uncovered in the preheated oven. Bake for about 15 minutes, or until the cheese has melted fully and turned golden and bubbly. Remove from the oven and allow it to rest briefly before serving. Enjoy warm with your favorite sides such as tortillas, corn chips, or fresh salsa. This dish adapts well to dietary preferences swap ingredients to suit vegan or low-calorie needs without losing flavor.