Heat oil in frypan, add onion and sauté for 2-3 minutes or until tender. Add chilli flakes, cumin and sugar and continue to cook for 1 minute.
Add beef and stir until browned. Add tomatoes, Edgell Red Kidney Beans, Leggo’s Tomato Paste and stock, simmer for 5 minutes stirring occasionally.
Stir in frozen Birds Eye Vegetables and bring to the boil. Cook for 10 minutes or until tender. Serve with cooked rice.