Cheesy Beef Brisket & Bacon Nachos

• Meanwhile, slice mini flourtortillas into quarters. • Set air fryer to 200°C. Place tortilla chips into the 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. TIP: No air fryer? Divide tortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.

• Place slow-cooked beef brisket in a baking dish. 
• Pour liquid from packaging over the beef. Cover with foil and roast for 15 minutes. 
• Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.• Once cooled and rested, shred beef brisket with a fork.• Heat frying pan on high heat. Cook diced bacon, breaking bacon up with a spoon, until just golden, 3-4 minutes. (No need for oil!) • Add shredded beef (no need for oil) and carrot and cook, until heat 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 avocado (see ingredients) flesh into a small bowl and mash with a fork. Season to taste. Little cooks: Help prep the avo!