Beef Nachos with Guacamole, Lime and Yoghurt

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

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.

In a large non-stick pot, heat olive oil over medium heat and sauté ³⁄₄ of the onion and capsicum until becoming tender, about 5 minutes. When onions are translucent, add spice mix and ¹⁄₂ the garlic and cook for 2 more minutes. Add beef 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.

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

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.

Remove beef nachos from oven. Drizzle with yoghurt and dollops of guacamole. Garnish with coriander leaves and any remaining lime wedges. Enjoy!

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

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.

In a large non-stick pot, heat olive oil over medium heat and sauté ³⁄₄ of the onion and capsicum until becoming tender, about 5 minutes. When onions are translucent, add spice mix and ¹⁄₂ the garlic and cook for 2 more minutes. Add beef 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.

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

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.

Remove beef nachos from oven. Drizzle with yoghurt and dollops of guacamole. Garnish with coriander leaves and any remaining lime wedges. Enjoy!