Heat oil in a frypan, add mince, onion and bacon and cook until meat is browned, approximately 4-5 minutes. Add Mexican spice mix and cook for 1 minute, stirring continuously.
Stir in stock, Leggo's Tomato Paste and undrained Edgell Red Kidney Beans. Cover and simmer for 10 minutes, stirring occasionally. Serve with corn chips and light sour cream.