Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion, carrot, celery and cook, stirring, for 4 to 5 minutes.
Sprinkle in flour and Mexican spice mix, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices, add tomatoes.
Cover casserole dish, place in oven and cook for 2 hours, stirring occasionally, and adding extra water if necessary. Add kidney beans and cook for a further 30 minutes or until meat is tender. Add corn, set aside, covered, for 2 minutes.
Serve with rice, salsa, coriander and lime wedges.
The salsa can be shop bought or easily made with tomato, avocado and diced onion