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, but feel free to add less, depending on your taste. While the tortillas are baking, heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. 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. Add a dash of water to loosen if you need to! Season to taste with salt and pepper.

TIP: Don't cook it for too long, you want the nachos to be nice and saucy!

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. While the cheese is melting, slice the avocado in half and scoop the flesh out of its skin. Place in a small bowl and mash with a fork. Add the Greek yoghurt and stir to combine. Add a squeeze of lime juice and season to taste with salt and pepper.

TIP: For a smoother crema, use a food processor or stick blender.