Loaded beef nachos

Before you start

• an oven, and a wide shallow dish or tray

Ingredients

Serves 2 · dimmer marks are storecupboard

• 100gtortilla chips
• 200gbeef mince
• 90gqueso fresco or mozzarella
• ½avocado
• 60mlsoured cream
• 30gpickled jalapeno chillies
• 2tomatoes
• ½onion
• ½ tbspoil
• 1limes
• 2 tspcumin, smoked paprika and oregano
• 1 handfulcoriander

Method

6 steps

1. fry · 12m

   Half the onion softened in the oil, then the mince on a high heat, broken up small and cooked until it is browned with no pink left and the pan has gone dry again.

2. fold · 3m

   Spices and salt through the meat with a splash of water, cooked another two minutes so it holds together rather than scattering.

3. chop · 8m

   Tomatoes and the rest of the onion diced small with lime and salt for a salsa; avocado mashed roughly with more lime.

4. fold · 4m

   Half the chips spread in the dish, half the meat and half the cheese over, then the rest of the chips and the rest of both. Built in one heap the top burns and the bottom stays plain.

5. roast · 8m walk away

   At 200°C until the cheese has just melted and gone glossy. Any longer and the chips go from crisp to hard.

6. finish · 3m

   Salsa, avocado, soured cream and jalapenos over the hot tray, coriander last, and eaten immediately — nachos have about five good minutes.