Cheesy Tex-Mex Beef Brisket & Bacon Nachos

• Meanwhile, slice mini flour tortillas into quarters. • Set your air fryer to 200°C. Place tortilla chips in air fryer basket (don’t worry if they overlap). Drizzle with olive oil, season with salt and pepper and toss to coat. Cook, until golden and crispy, 4-5 minutes. Cook in batches if needed.

• Meanwhile, in a bowl, add slow-cooked beef brisket. Shred with 2 forks. • Return pan to high heat with a drizzle of olive oil. Cook diced bacon, breaking bacon up with a spoon, until just golden, 3-4 minutes. • Add shredded beef and carrot and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.

• Add the water to the beef and stir to combine. • Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. Season with pepper. • Sprinkle Cheddar cheese over, then cover with a lid (or foil) and cook until the cheese has melted, 2-3 minutes.

TIP: Don't simmer it for too long, you want it 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. Season to taste.

Little cooks: Help prep the avo!