Loaded Beef Nachos

Ingredients · per serving

• ½ tsp Dried oregano
• 1 medium Lime
• 1 medium Avocado
• 1 medium Tomato
• to taste Black pepper
• 3 cloves Garlic
• 1 tbsp Sunflower oil
• 100 ml Sour cream
• 4 tbsp Pickled jalapeños
• 150 g Mature cheddar
• 2 tsp Ground cumin
• 1 tbsp Tomato purée
• 250 g Tortilla chips
• 1 small bunch Fresh coriander
• 300 g Beef mince
• 2 stalks Spring onion
• to taste Salt
• 1 tsp Smoked paprika
• 240 g Tinned black beans
• 1 medium Onion

Instructions

1. Heat the oven to 200°C/180°C fan. Heat 1 tbsp oil in a wide pan over medium-high heat. Add diced onion, cook 4 minutes until soft.
2. Add the beef mince. Brown 6-8 minutes, breaking up, until crispy at the edges.
3. Add the minced garlic, ground cumin, smoked paprika, dried oregano, salt and pepper. Stir 30 seconds.
4. Stir in the tomato purée, cook 1 minute. Pour in 4 tbsp water. Simmer 3-4 minutes until thickened and glossy.
5. Drain and rinse the black beans. Tip the beans into the beef pan, fold to combine and warm through 2 minutes.
6. Spread the tortilla chips in a single thick layer on a baking tray. Spoon the beef mixture over the chips, distributing evenly. Scatter the grated cheese generously over the top.
7. Bake 8-10 minutes until the cheese is fully melted and bubbling.
8. Lift the tray onto the table (use oven gloves). Top with chopped fresh tomato, sliced jalapeños, dollops of sour cream, spoonfuls of guacamole, sliced spring onion, fresh coriander and a generous squeeze of lime. Eat directly from the tray with hands.

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