Mexican beef & bean nachos with corn salsa, sour cream & guac

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings people

Appliance/Function:

Peel and mince 2 cloves garlic. Drain and rinse 400 g four bean mix. Heat 1 tbsp olive oil in a medium-deep frypan over medium-high heat. Add garlic and cook for 1 minute, then add 400 g beef mince and cook for 4 minutes, breaking the lumps up with a spoon. Add the four bean mix, 2 tbsp Mexican seasoning and 400 g crushed tomatoes and bring to a simmer. Reduce the heat to medium, cover and cook, stirring occasionally, for 6-7 minutes until reduced. Taste, then season with salt and pepper. Remove from the heat.

Meanwhile, finely dice 2 tomatoes. Roughly chop the coriander leaves and finely chop the stems. Slice 1 lime in half. Combine the tomato, 1 cup corn kernels, coriander stems and a squeeze of lime juice in a bowl and season with salt and pepper.

Combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a bowl. Peel and deseed 1 avocado and mash in a bowl. Add a squeeze of lime juice to taste and season with salt and pepper.

Divide 170 g corn chips, beef and bean mixture and salsa between plates. Serve with the sweet chilli cream and guac on the side and sprinkle over the coriander leaves.