Beef Nachos

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
300g can kidney beans, drained, rinsed
1 teaspoon Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tablespoons tomato paste
¼ cup water
½ cup coriander leaves, chopped
230g packet corn chips
1 cup grated tasty cheese
guacamole and sour cream, to serve

Guacamole
3 ripe avocados
2 tsp chopped coriander
Spanish onion, chopped
1 tomato, diced
Juice of ½ lime
1 tsp salt

Method

1. Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
3. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with guacamole and sour cream. Serve.

To make guacomole:

Halve the avocados, remove the seed and using a spoon scoop the flesh into a bowl. Add coriander and a little onion. Mash together with a fork. Add tomato and lime juice and season with salt. Gently fold through.

Note:
Guacamole should be made just before serving. Returning the seed of the avocado to the mixture will help keep the guacamole green.