Mexican Beef Nacho Pie

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Set the mince aside in a bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a pinch for the salsa if you like!), carrot and red capsicum and cook, stirring, until softened, 5 minutes. Add the Mexican fiesta spice blend and garlic and cook until fragrant, 1 minute. Add the tomato paste and stir to coat. Add the passata and a dash of water and stir until combined. Return the beef mince to the pan and stir to combine. Season to taste with salt and pepper.

Transfer the Mexican beef mixture to a medium baking dish. Top with the srunched tortilla triangles, season with salt and pepper and sprinkle with the shredded Cheddar cheese. Transfer to the oven and cook until the cheese is golden and melted, 8-10 minutes. Place the remaining tortillas in a single layer across an oven tray lined with baking paper. Brush (or spray) with olive oil and season with salt and pepper. Bake until lightly golden and crispy, 6-8 minutes.

While the pie is in the oven, roughly chop the tomato and coriander. Place the tomato, coriander and the reserved red onion (if using) in a bowl, drizzle with olive oil and season with salt and pepper. Toss to combine.