Beef Nachos with Guacamole, Lime and Sour Cream

Preheat oven to 200°C. Peel and small dice red onion. Peel and mince garlic and medium dice green capsicum (discarding stalk and seeds). Drain and rinse the black beans. Pick coriander leaves and roughly chop (discarding stems).

In a large non-stick pot, heat olive oil over medium heat and sauté ³⁄₄ of the onion and capsicum until becomes tender, about 5 minutes. When onions are translucent, add taco seasoning and ¹⁄₂ the garlic and cook for 2 more minutes. Add beef mince and cook until browned, breaking up with your spoon or spatula. Season with salt and pepper.

Tip! You want the onions to be translucent, but not browned.

Add in diced tomatoes and beans and simmer on low heat for about 15 minutes, until liquid is reduced and to your desired consistency. Taste, then season if needed and keep warm.

Cut the avocado in half and remove the stone. Using a spoon, scoop out the avocado into a medium bowl. Using a fork, mash the avocado with lime juice (to taste) until smooth. Stir in the remaining minced garlic, chopped coriander (reserve some) and remaining red onion (see tip). Season with salt and pepper. Set aside.

Tip! Add as much of the remaining red onion and garlic as you'd like - you may have some leftover.

Line an ovenproof baking dish with baking paper. Place corn chips in the lined dish and top with nacho beef and grated tasty cheese. Add to the oven for 5-7 minutes to crisp up and melt the cheese.

Remove beef nachos from oven. Drizzle with sour cream and dollops of guacamole. Garnish with coriander leaves. Enjoy!

Preheat oven to 200°C. Peel and small dice red onion. Peel and mince garlic and medium dice green capsicum (discarding stalk and seeds). Drain and rinse the black beans. Pick coriander leaves and roughly chop (discarding stems).

In a large non-stick pot, heat olive oil over medium heat and sauté ³⁄₄ of the onion and capsicum until becomes tender, about 5 minutes. When onions are translucent, add taco seasoning and ¹⁄₂ the garlic and cook for 2 more minutes. Add beef mince and cook until browned, breaking up with your spoon or spatula. Season with salt and pepper.

Tip! You want the onions to be translucent, but not browned.

Add in diced tomatoes and beans and simmer on low heat for about 15 minutes, until liquid is reduced and to your desired consistency. Taste, then season if needed and keep warm.

Cut the avocado in half and remove the stone. Using a spoon, scoop out the avocado into a medium bowl. Using a fork, mash the avocado with lime juice (to taste) until smooth. Stir in the remaining minced garlic, chopped coriander (reserve some) and remaining red onion (see tip). Season with salt and pepper. Set aside.

Tip! Add as much of the remaining red onion and garlic as you'd like - you may have some leftover.

Line an ovenproof baking dish with baking paper. Place corn chips in the lined dish and top with nacho beef and grated tasty cheese. Add to the oven for 5-7 minutes to crisp up and melt the cheese.

Remove beef nachos from oven. Drizzle with sour cream and dollops of guacamole. Garnish with coriander leaves. Enjoy!