Cheesy Beef Nachos

Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two oven trays lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake until golden and crispy, 7-9 minutes. TIP: Keep an eye on them! You want them crisp, but not burnt!

SPICY! This is a mild spice blend, so if you’re sensitive to heat, feel free to add less. While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the Tex-Mex spice blend and cook until fragrant, 1 minute.

Add the tomato paste and the water to the frying pan and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste. Sprinkle the shredded Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes. TIP: Add a dash of water to loosen the mixture if necessary, you want the nachos to be nice and saucy!

While the cheese is melting, place the avocado (see ingredients) flesh in a small bowl and mash with a fork. Add the Greek-style yoghurt and stir to combine. Add a squeeze of lime juice and season to taste. TIP: For a smoother crema, use a food processor or stick blender.