Heat the oil in a saucepan and add the mince, onion, carrots and garlic. Fry, stirring, until the mince is brown all over.
Stir in the paprika and cumin and cook for 1 minute. Add the baked beans, tomatoes, stock and a dash of salt and pepper. Bring to the boil, stirring, then cover and simmer for 45 minutes, stirring from time to time so it doesn’t stick.
Boil the frozen vegetables according to the packed instructions, then drain.
Pour the mince into a shallow ovenproof dish. Chuck the vegetables over the mince, top with the tortilla chips and then sprinkle with cheese. Grill for a few minutes until the cheese is bubbling.